Smoked Salmon Cream Cheese Blinis

I stumbled onto blinis at a friend's holiday party, watching her layer silky salmon onto golden buckwheat rounds with the ease of someone who'd done it a hundred times. The contrast between the earthy, nutty pancakes and the rich cream cheese felt impossibly elegant yet utterly approachable. I went home that night determined to recreate them, and now they're my go-to whenever I want to impress without spending hours in the kitchen.

The first time I served these, I watched a notoriously picky eater reach for a third one without even realizing it. There's something about the way the dill-spiked cream cheese melts slightly into the warm blini, mixing with the smokiness of the salmon, that makes people forget to be polite about portions. I've learned to double the batch now, because they vanish faster than I ever expect.

Ingredients

• Buckwheat flour: This is what gives blinis their signature earthy flavor and slightly darker color, so don't skip it even if plain flour seems easier.
• All-purpose flour: Blended with the buckwheat to keep the texture light and tender rather than dense or gritty.
• Baking powder: Just enough lift to create those tiny bubbles on the surface that signal it's time to flip.
• Whole milk: The fat content here makes the batter richer and helps the blinis stay moist as they cook.
• Unsalted butter: Melted into the batter for richness, and brushed onto the pan to get those beautiful golden edges.
• Cream cheese: Softened so it spreads easily, and mixed with lemon and dill to keep it from feeling too heavy.
• Lemon juice: A little brightness that cuts through the richness and makes every bite feel clean and balanced.
• Fresh dill: The herbaceous note that ties the whole dish together, so use it generously and save some for garnish.
• Smoked salmon: Go for thinly sliced, high-quality fish, the kind that drapes elegantly and doesn't taste overly salty.
• Capers: Optional but worth it if you love a briny pop of flavor against the creamy backdrop.

Instructions

Mix the dry ingredients:

Whisk together the buckwheat flour, all-purpose flour, baking powder, salt, and sugar in a medium bowl until evenly blended. This step ensures no clumps of baking powder surprise you later.

Combine the wet ingredients:

In another bowl, whisk the egg with the milk and melted butter until smooth and slightly frothy. The butter should be warm enough to blend but not so hot it scrambles the egg.

Make the batter:

Pour the wet mixture into the dry ingredients and whisk gently until just combined, a few small lumps are fine. Let the batter rest for 10 minutes so the flour hydrates and the texture smooths out.

Heat the pan:

Warm a nonstick skillet over medium heat and brush it lightly with butter, just enough to shimmer without pooling. Too much butter and the edges will crisp too fast, too little and they'll stick.

Cook the blinis:

Drop heaping teaspoons of batter onto the skillet, spacing them apart so they don't touch, and cook for 1 to 2 minutes until tiny bubbles appear on the surface. Flip gently and cook another minute until golden, then transfer to a plate and repeat with the remaining batter.

Prepare the cream cheese spread:

Stir together the softened cream cheese, lemon juice, and chopped dill until smooth and spreadable. Taste it and adjust the lemon or dill to your liking.

Assemble the blinis:

Spread about a teaspoon of the cream cheese mixture onto each cooled blini, then drape a folded slice of smoked salmon on top. Finish with a sprinkle of dill, a crack of black pepper, and a few capers or lemon zest if you're feeling fancy.

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I once brought a platter of these to a potluck where someone had made elaborate tarts that took them all day. Mine were gone in ten minutes, and I overheard someone say they tasted like something from a fancy bistro. It reminded me that the best dishes aren't always the most complicated, just the ones that balance flavor and texture in a way that makes people reach for another.

Making Them Ahead

You can cook the blinis a few hours in advance and keep them loosely covered at room temperature, then assemble them just before serving so the salmon stays cold and the cream cheese doesn't soak in. If you need to prep even earlier, refrigerate the cooked blinis in an airtight container and let them come to room temperature before topping, they taste better when they're not straight from the fridge.

Flavor Variations

A pinch of horseradish stirred into the cream cheese adds a subtle heat that plays beautifully with the salmon, and swapping the cream cheese for crème fraîche gives you a tangier, lighter spread. I've also tried adding finely chopped chives or a tiny bit of grated lemon zest directly into the batter, which makes the blinis themselves taste more complex and interesting.

Serving Suggestions

These pair wonderfully with sparkling wine or a crisp white like Sauvignon Blanc, and they fit right into a brunch spread alongside fresh fruit and mimosas. If you're serving them as part of a larger appetizer table, set them out on a slate or wooden board with extra lemon wedges and a small bowl of capers so guests can customize their bites.

• Arrange them on a chilled platter to keep the salmon fresh and vibrant.
• Double the recipe if you're feeding more than six people, they disappear faster than you think.
• Serve them within an hour of assembling so the blinis stay tender and the toppings stay bright.

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Once you've made these a couple of times, you'll find yourself tweaking the toppings and making them your own. They're one of those recipes that feels special enough for a celebration but simple enough to become a regular part of your entertaining routine.

Recipe Help & Support

→ What makes buckwheat flour ideal for these blinis?

Buckwheat flour provides a nutty flavor and tender texture that complements the delicate toppings, while adding a rustic edge.

→ Can I prepare the cream cheese topping in advance?

Yes, blending cream cheese with lemon juice and dill ahead of time enhances the flavors and streamlines assembly.

→ How should the blinis be cooked for best results?

Use a lightly buttered nonstick skillet over medium heat, cooking each blini until golden and bubbly for the perfect texture.

→ What garnishes enhance the flavor profile?

Fresh dill, lemon zest, black pepper, and capers add brightness and depth, balancing the richness of the cheese and salmon.

→ Are there good beverage pairings for these blinis?

Light sparkling wine or chilled white wine pairs beautifully, complementing the creamy and smoky elements.