Smoked Salmon Cream Cheese Blinis (Printable)

Mini buckwheat pancakes topped with creamy cheese and smoked salmon. Perfect for festive occasions.

# Ingredient List:

→ Batter

01 - ¾ cup buckwheat flour
02 - ⅓ cup all-purpose flour
03 - 1 teaspoon baking powder
04 - ½ teaspoon salt
05 - 1 teaspoon sugar
06 - 1 large egg
07 - ¾ cup whole milk
08 - 2 tablespoons unsalted butter, melted (plus extra for cooking)

→ Topping

09 - 7 ounces cream cheese, softened
10 - 1 tablespoon lemon juice
11 - 1 tablespoon fresh dill, finely chopped (plus extra for garnish)
12 - 7 ounces smoked salmon, thinly sliced
13 - Freshly ground black pepper, to taste
14 - Lemon zest, for garnish (optional)
15 - Capers, drained (optional)

# How to Make:

01 - In a mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, salt, and sugar until evenly blended.
02 - In a separate bowl, beat the egg with whole milk and melted butter until smooth.
03 - Gradually pour the wet mixture into the dry ingredients, whisking until a smooth batter forms. Let it rest for 10 minutes to hydrate.
04 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter. Drop heaping teaspoons of batter to form small pancakes approximately 1.5 inches wide. Cook 1 to 2 minutes until bubbles appear on the surface, then flip and cook another minute until golden. Repeat with remaining batter and allow to cool slightly.
05 - In a small bowl, combine softened cream cheese with lemon juice and chopped dill, stirring until smooth and well incorporated.
06 - Spread about 1 teaspoon of the cream cheese mixture onto each blini, then gently top with a folded slice of smoked salmon.
07 - Finish by garnishing with additional dill, freshly ground black pepper, lemon zest, and capers as desired. Serve immediately for best flavor and texture.

# Expert Tips:

01 -
  • The buckwheat flour gives these pancakes a subtle nuttiness that perfectly balances the richness of the salmon and cream cheese.
  • They look like you spent hours on them, but the batter comes together in minutes and the cooking is quick and forgiving.
  • You can make the blinis a few hours ahead and assemble them right before guests arrive, keeping the stress low and the flavors fresh.
02 -
  • Let the batter rest for the full 10 minutes, it makes the blinis softer and easier to flip without tearing.
  • Don't overcrowd the pan or the temperature drops and your blinis turn pale and rubbery instead of golden and tender.
  • Soften the cream cheese completely before mixing or you'll end up with lumps no amount of stirring will fix.
03 -
  • Use a small offset spatula or butter knife to spread the cream cheese evenly, it looks neater and prevents tearing the delicate blinis.
  • If your smoked salmon slices are large, fold them into rosettes or ribbons for a more elegant presentation.
  • Keep the heat at a steady medium, too high and the outsides burn before the insides cook, too low and they turn tough and dry.

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