If you’re looking for a delightful treat that combines delicate textures with bold, fresh flavors, the Blini with Smoked Salmon and Dill Cream Cheese Recipe is a true winner. This dish brings together fluffy Russian-style pancakes, silky smoked salmon, and a luscious dill-spiked cream cheese that sings with every bite. Whether you’re preparing for a brunch, a festive appetizer, or just a special snack, these blini will impress your guests and satisfy your cravings with their perfect harmony of savory, creamy, and herby notes.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving those light, tender blini topped with flavorful smoked salmon and a refreshing dill cream cheese. Each component, from the flours to the fresh herbs, plays an essential role in creating the perfect balance of taste, texture, and color.
- 3 tbsp warm water: Activates the yeast to help the blini rise beautifully.
- 1/2 tsp dry yeast: Use instant yeast for quick and reliable fermentation.
- 3/4 tsp white sugar: Feeds the yeast and adds a touch of sweetness without overpowering.
- 1/3 cup plain flour (all-purpose): Provides structure and softness to the blini.
- 1/3 cup buckwheat flour: Adds a subtle nutty flavor and authentic texture.
- 1/8 tsp cooking/kosher salt: Enhances flavor in the batter.
- 1/3 cup warm full-fat milk: Moisturizes the batter, contributing to a tender crumb.
- 30g / 2 tbsp unsalted butter (melted and cooled): Adds richness and keeps blini tender.
- 1 large egg (room temperature, lightly beaten): Binds ingredients and adds fluffiness.
- Canola spray: For greasing the pan to ensure perfect golden crusts.
- 125g / 4 oz cream cheese (softened): Base for the dill cream cheese, lending creamy tang.
- 3/4 cup crème fraîche (or sour cream): Lightens and smooths the cream cheese mixture.
- 2 tsp fresh dill (finely chopped): Infuses the cream cheese with fresh herbal zest.
- 1 tsp lemon juice (or apple cider vinegar): Adds brightness and balances richness.
- 1/4 tsp cooking/kosher salt: To season the cream cheese filling perfectly.
- 1 pinch white pepper: Provides subtle warmth without overpowering color.
- 300g / 10 oz smoked salmon (or trout) slices: The star protein with smoky, silky finesse.
- Extra fresh dill (for garnish): Adds vibrant color and a final touch of freshness.
How to Make Blini with Smoked Salmon and Dill Cream Cheese Recipe
Step 1: Prepare the Blini Batter
Start by activating the yeast: mix the warm water, dry yeast, and sugar in a small bowl and let it sit until foamy, about 5-10 minutes. This is the magic that will give your blini their light texture. In a larger bowl, sift together the plain flour, buckwheat flour, and salt. Whisk in the warm milk, melted butter, and lightly beaten egg, then add the yeast mixture once ready. Stir everything gently to combine into a smooth, slightly thick batter. Cover the bowl with a clean cloth and set it aside in a warm spot to rise for about 20 minutes. You’ll notice the batter will become airy and doubled in volume—that’s how you know your blini will be fluffy and soft.
Step 2: Cook the Blini
Heat a non-stick skillet over medium heat and lightly grease it with canola spray. Spoon tablespoon-sized amounts of batter onto the skillet, spreading gently to form small rounds. Cook for about 1-2 minutes or until bubbles appear on the surface and the edges look set, then carefully flip and cook the other side until golden brown. Keep transferring cooked blini to a plate lined with a warm towel to stay cozy and soft as you finish the batch. The mini pancakes should be golden, tender, and just a little bit springy to the touch.
Step 3: Make the Dill Cream Cheese
While the blini cool slightly, make your dill cream cheese. In a bowl, combine the softened cream cheese and crème fraîche until smooth and creamy. Stir in the finely chopped dill, lemon juice, salt, and white pepper. Taste and adjust seasoning if necessary — the lemon brightens it perfectly while the dill gives a fresh, garden-fresh flavor. This luscious spread is what elevates the blini into a true showstopper.
Step 4: Assemble the Blini
Spread a generous dollop of dill cream cheese on each warm blin, then place a thin slice of smoked salmon on top. You can roll or fold the salmon for a more elegant presentation, or simply lay it flat to showcase the beautiful colors. Garnish with a small sprig of fresh dill, and voila – classic elegance on a plate!
How to Serve Blini with Smoked Salmon and Dill Cream Cheese Recipe
Garnishes
Fresh dill sprigs are the classic choice to add a pop of green and a delicate herbaceous note right before serving. You might also sprinkle some finely chopped chives or a few capers for an added briny punch that complements the smoky salmon beautifully.
Side Dishes
Because these blini are rich and flavorful, light sides work best. A crisp green salad with lemon vinaigrette or a simple cucumber salad offers a refreshing balance. For a heartier brunch, serve alongside roasted new potatoes or sautéed greens for an elegant spread.
Creative Ways to Present
Try threading folded blini onto small skewers with a cherry tomato and herb leaf to create bite-size canapé-style hors d’oeuvres. Another fun idea is to serve them atop small toasts or crackers for textural contrast. For festive occasions, arrange the blini in concentric circles with dollops of dill cream cheese and salmon rosettes to wow your guests visually and palate-wise.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover blini or smoked salmon, store the blini wrapped tightly in plastic wrap at room temperature for up to 24 hours or in the fridge for 2 days. Keep the dill cream cheese in an airtight container in the refrigerator separately to maintain freshness.
Freezing
Blini freeze well! Simply separate layers with parchment paper and place them in an airtight container or freezer bag. Freeze for up to 1 month. Just thaw overnight in the fridge before reheating gently on the skillet or microwave. The smoked salmon and dill cream cheese are best enjoyed fresh, so prepare those on the day of serving.
Reheating
Reheat blini in a skillet over low heat or in the microwave for short bursts until warm but not dry. Avoid overheating as they can become tough. Once warmed, assemble with the cream cheese and smoked salmon right before serving for that fresh, tender bite every time.
FAQs
Can I make blini without buckwheat flour?
Absolutely! While buckwheat flour adds a lovely nutty aroma and authentic flavor, you can substitute with all-purpose flour only. The blini will be slightly milder but still delicious and tender.
Is it possible to use other types of smoked fish?
Yes, using smoked trout or even smoked mackerel can offer delicious variations. Just ensure the fish is sliced thinly and fresh to keep the delicate balance with the cream cheese.
Can I prepare the cream cheese topping in advance?
Definitely. The dill cream cheese can be made a day ahead and stored tightly covered in the fridge. This allows flavors to meld beautifully, making your assembly quick and easy on serving day.
Are there any dairy-free substitutions for this recipe?
You can swap the cream cheese and crème fraîche for dairy-free alternatives like cashew cream or coconut yogurt, but keep in mind this will change the flavor profile. Also, opt for plant-based milk instead of dairy milk in the batter for a fully dairy-free blini.
Can I make the blini batter without yeast?
Though traditional blini rely on yeast for that tender rise, you can use baking powder as a substitute for a quicker batter. The texture will be less airy but still tasty. Just mix 1 tsp baking powder into the flours and skip the yeast activation step.
Final Thoughts
Making the Blini with Smoked Salmon and Dill Cream Cheese Recipe is such a rewarding experience, especially when you see how simple ingredients come together to create something truly elegant and delicious. Whether for a cozy brunch or an impressive appetizer, these blini are bound to earn you compliments and happy smiles around the table. So get your ingredients ready, and dive into this timeless recipe that’s as charming as it is tasty!
Print
Blini with Smoked Salmon and Dill Cream Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 35 blini
- Category: Appetizer
- Method: Frying
- Cuisine: Russian
Description
Delicious and delicate Russian-style blini topped with creamy dill-flavored cheese and rich smoked salmon, perfect for a sophisticated appetizer or brunch treat. These buckwheat and plain flour pancakes are light, fluffy, and infused with a subtle yeasty flavor, complemented by a tangy crème fraîche and fresh herbs.
Ingredients
For the Blini Batter
- 3 tbsp warm water
- 1/2 tsp dry yeast (instant yeast can be used as substitute)
- 3/4 tsp white sugar
- 1/3 cup plain flour (all-purpose flour)
- 1/3 cup buckwheat flour
- 1/8 tsp cooking/kosher salt
- 1/3 cup milk (full-fat, warm)
- 30g / 2 tbsp unsalted butter (melted and cooled)
- 1 large egg (at room temperature, lightly beaten)
- Canola spray, for cooking
For the Topping
- 125 g / 4 oz cream cheese (softened)
- 3/4 cup crème fraîche (or sour cream)
- 2 tsp fresh dill (finely chopped; can substitute with chives or parsley)
- 1 tsp lemon juice (or apple cider vinegar)
- 1/4 tsp cooking/kosher salt
- 1 pinch white pepper (or black pepper)
- 300 g / 10 oz smoked salmon (or trout) slices
- Extra fresh dill for garnish
Instructions
- Activate the yeast: In a small bowl, combine warm water, dry yeast, and white sugar. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is active.
- Prepare the batter: In a separate large bowl, whisk together the plain flour, buckwheat flour, and salt. Add the warm milk, melted butter, and the yeast mixture to the dry ingredients. Stir to combine, then fold in the beaten egg until the batter is smooth and slightly thick. Cover the bowl and let the batter rest for 15 to 20 minutes to allow fermentation and slight rising.
- Cook the blini: Heat a non-stick frying pan or skillet over medium heat and lightly spray with canola cooking spray. Pour small tablespoons of batter (about 1 to 2 tablespoons per blin) to form small pancakes about 2 to 3 inches in diameter. Cook for 1 to 2 minutes until bubbles form and the edges look set, then carefully flip and cook for another 1 minute until golden and cooked through. Transfer blini to a plate and keep warm. Repeat with remaining batter.
- Prepare the topping: In a bowl, combine softened cream cheese, crème fraîche, chopped dill, lemon juice, salt, and white pepper. Mix until smooth and creamy.
- Assemble the blini: Spread a small spoonful of the cream cheese mixture on each blin. Top with a slice of smoked salmon and garnish with fresh dill. Serve immediately as an elegant appetizer or a special brunch dish.
Notes
- Instant yeast can be used instead of dry yeast, but reduce soaking time accordingly.
- Buckwheat flour adds an authentic nutty flavor and slight earthiness to traditional blini.
- Using room temperature eggs helps blend ingredients smoothly without curdling.
- Crème fraîche adds a tangier richness compared to sour cream but either can be used.
- Smoked trout can be substituted for salmon for a milder flavor.
