Smoked Salmon Blini with Dill Creme Recipe

If you’re looking for an elegant yet approachable appetizer, you’ve got to try this Smoked Salmon Blini with Dill Creme Recipe. Trust me, these little bites are pure magic—the delicate nutty flavor from the buckwheat in the blini plus the creamy, herby dill crème topped with smoky salmon creates a combo that’s just irresistible. I first fell in love with this recipe because it’s perfect for both casual brunches and sophisticated gatherings, and I can’t wait to share all the tips I’ve picked up to help you nail it every time!

this …

Ingredients You’ll Need

Getting the flavors right means sticking with quality ingredients that balance well together—buckwheat flour is key for that signature blini nuttiness, and fresh dill really elevates your crème-zesty topping. Here’s what I recommend having on hand to make your smoked salmon blinis the talk of any gathering.

• Warm water: Activates the yeast gently, so make sure it’s not too hot or it will kill the yeast.
• Dry yeast: I use instant yeast because it’s reliable and skips the proofing step, but dry active yeast works too with a little more prep.
• White sugar: Feeds the yeast, helps your blini puff up nicely.
• Plain (all-purpose) flour: Gives structure to the blini alongside buckwheat flour.
• Buckwheat flour: Adds that incredible nutty flavor traditional in Russian blini — don’t skip this!
• Salt: Balances flavors perfectly, you’ll want kosher salt or cooking salt.
• Full-fat warm milk: Feeds the yeast and enriches the batter, room temp is fine too if it’s not cold.
• Unsalted butter: Melt it gently and cool before mixing so the yeast stays happy.
• Large egg: Adds moisture and richness. Let it come to room temperature so it mixes smoothly.
• Canola spray: For cooking the blini without sticking — you’ll thank me later.
• Cream cheese: Softened, this forms the creamy base for your dill crème.
• Crème fraîche (or sour cream): I personally prefer crème fraîche for its mellow tang and creaminess but sour cream works great too.
• Fresh dill: Brightens up the crème with herbaceous freshness—chop finely for best flavor.
• Lemon juice (or apple cider vinegar): Adds just the right zing to cut through the richness.
• White pepper: Gentle heat with less visual specks, you can sub black pepper if you like.
• Smoked salmon slices: The star topping—go for good quality to make this sparkle.
• Extra fresh dill: Garnish with more herbs for that beautiful pop of green.

Variations

One of the best things about this Smoked Salmon Blini with Dill Creme Recipe is how easy it is to tweak to your taste or dietary needs. I often play around with the toppings and base ingredients, so feel free to get creative!

• For dairy-free fans: Swap crème fraîche for full-fat coconut yogurt and use a dairy-free cream cheese alternative—you’ll still get that creamy dill goodness without the dairy.
• Experiment with herbs: Sometimes I swap dill for chives or parsley just to switch up the flavor profile; each brings a fresh twist to the crème.
• Make it gluten-free: If you want to skip wheat flour, try a blend of buckwheat and gluten-free flour—though the texture shifts a bit, it still tastes great!
• Add a spicy kick: Stir a little horseradish or finely chopped jalapeño into the dill crème for a zesty surprise your guests will love.

How to Make Smoked Salmon Blini with Dill Creme Recipe

Step 1: Activate the Yeast and Mix the Batter

Start by whisking your warm water, yeast, and sugar in a bowl—this wakes up the yeast and should get slightly frothy after about 5-10 minutes if your yeast is fresh. I learned early on that skipping this step or using water that’s too hot kills the yeast and makes the batter disappointingly flat. Next, sift together both flours with salt in a separate bowl, then combine with warm milk, melted butter, and lightly beaten egg. Mix everything until it’s smooth—a bit thicker than pancake batter. It’s okay if there are a few lumps; overmixing can make blini tough, which is not the vibe here!

Step 2: Let the Batter Rise

Cover the bowl with a clean towel and let your batter rest in a warm spot for about 30-45 minutes. This is where the magic happens—your batter should puff up and get bubbly. If your kitchen is cold, I sometimes pop it into the turned-off oven with just the light on for gentle warmth. This patience pays off by giving you blini that are airy and tender.

Step 3: Make the Dill Creme

While the batter is resting, whip together the cream cheese, crème fraîche, chopped dill, lemon juice, salt, and white pepper in a bowl. I like to use a fork or small whisk to keep the texture light and spreadable. Taste as you go—you might want to add a touch more lemon or dill depending on your preference. It’s such a simple mixture but it really lifts the smoked salmon beautifully.

Step 4: Cook Your Blini

Heat a non-stick skillet over medium heat and spray lightly with canola oil. Spoon about 1 tablespoon of batter per blini onto the pan—don’t overcrowd! Cook for about 1-2 minutes until bubbles form on top and the edges start to look set, then flip and cook for another minute until golden. I’ve found smaller blini are easier to flip and serve as bite-sized delights. Keep the cooked blini warm in a low oven while you finish the batch.

Step 5: Assemble and Serve

Spread a dollop of dill crème on each warm blini, then top with a slice of smoked salmon. Garnish with a little extra fresh dill or a small squeeze of lemon if you like that zing. Your guests will be swooning by the first bite, and I promise you’ll find it hard not to load up your own plate twice!

How to Serve Smoked Salmon Blini with Dill Creme Recipe

Garnishes

I love to finish these blini with a sprig of fresh dill or a tiny pinch of lemon zest—it adds such a fresh pop that’s not just pretty but tasty too. Sometimes I add a few capers or finely diced red onion for a bit of briny crunch that complements the smoked salmon perfectly.

Side Dishes

Serve alongside a light green salad dressed with lemon vinaigrette or some crisp cucumber ribbons to balance the richness. For brunch, scrambled eggs or a simple asparagus dish make lovely companions here.

Creative Ways to Present

For dinner parties, I’ve arranged these blini on a large platter with lemon wedges and dill sprigs, letting guests help themselves. Another fun idea is to assemble mini blini “skewers” alternating salmon, dill crème, and cucumber slices for a playful presentation that’s super Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

Leftover blini can be stored in an airtight container in the fridge for up to two days. I usually layer them between sheets of parchment paper to prevent sticking. The dill crème and smoked salmon are best stored separately and added fresh when ready to serve again.

Freezing

I’ve frozen blini before successfully—freeze them flat in a single layer on a baking sheet, then transfer to freezer bags. To reheat, pop them in a warm oven or toaster until just heated through. Note that fresh toppings like dill crème and smoked salmon should only be added fresh after thawing.

Reheating

Reheat blini gently in a low oven (around 275°F/135°C) wrapped in foil to keep them soft. Avoid microwave reheating as it tends to make them rubbery. Add your dill crème and smoked salmon only after warming to keep flavors fresh and textures perfect.

FAQs

Final Thoughts

This Smoked Salmon Blini with Dill Creme Recipe truly holds a special place in my recipe collection. It’s one of those dishes that feels fancy but is surprisingly simple, and the flavor combo never fails to impress everyone I serve it to. Whether you’re aiming to dazzle at a brunch, nail a classy appetizer at dinner, or just treat yourself to something cozy and delicious, I wholeheartedly recommend giving it a try. You’ll love how effortlessly it comes together and how your friends keep asking for the recipe—just like mine do!

Print