Smoked Salmon Cream Cheese Blinis

I first tasted these at a neighbor's New Year's party, balanced on a tiny napkin while trying not to spill champagne. The buckwheat had this earthy, almost nutty undertone that made the salmon taste even more luxurious. I went home that night determined to figure out how something so small could feel so indulgent, and by the following weekend I'd made three batches trying to get the pancakes just the right size.

The first time I served these at a brunch, my friend's daughter ate six before anyone else got to the platter. She kept saying they tasted like little clouds, which made me laugh because I'd been so worried they'd turn out dense. That morning taught me that sometimes the simplest combinations, salmon and cream cheese, buckwheat and butter, need nothing more than good timing and a gentle hand.

Ingredients

• Buckwheat flour: This is what gives blinis their signature earthy flavor, don't skip it or you'll just have regular tiny pancakes.
• All-purpose flour: Blended with the buckwheat to keep the texture light instead of gummy, I learned this after my first batch came out like little hockey pucks.
• Baking powder: A small amount creates just enough lift without making them puffy, you want them delicate not fluffy.
• Salt and sugar: Just enough to balance the batter, the sugar barely registers as sweetness but it rounds out the buckwheat's edge.
• Egg and whole milk: These bring the batter together and give it body, using skim milk will make them taste flat.
• Unsalted butter: Melted into the batter and brushed on the pan, it adds richness and prevents sticking without making them greasy.
• Cream cheese: Softened at room temperature so it spreads smoothly, cold cream cheese will tear the delicate blinis.
• Lemon juice and fresh dill: Stirred into the cream cheese, they cut through the richness and make each bite feel bright instead of heavy.
• Smoked salmon: The star of the show, go for good quality because there's nowhere for it to hide here.
• Black pepper, lemon zest, and capers: Optional but they add little bursts of flavor that make each blini feel more sophisticated.

Instructions

Mix the dry ingredients:

Whisk together both flours, baking powder, salt, and sugar in a medium bowl until evenly combined. This step takes thirty seconds but it prevents lumps later.

Blend the wet ingredients:

In another bowl, beat the egg with the milk and melted butter until smooth. The butter should be melted but not hot, or it'll scramble the egg.

Combine and rest:

Pour the wet mixture into the dry ingredients and whisk gently until just smooth, a few small lumps are fine. Let the batter sit for ten minutes so the buckwheat can hydrate, this makes them tender instead of rubbery.

Heat your pan:

Warm a nonstick skillet over medium heat and brush it lightly with butter. The pan is ready when a drop of water sizzles gently but doesn't fly off.

Cook the blinis:

Drop heaping teaspoons of batter onto the skillet, leaving space between each one since they'll spread slightly. Cook for one to two minutes until tiny bubbles appear on the surface, then flip and cook another minute until golden, they should be tender not crispy.

Prepare the cream cheese:

While the blinis cool, stir together the softened cream cheese, lemon juice, and chopped dill until smooth and spreadable. Taste it, if it feels flat add a pinch more lemon.

Assemble:

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

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I remember setting out a platter of these at a spring garden party and watching people pause mid-conversation to ask what they were eating. One guest, a retired chef, told me they reminded him of a bistro in Paris he hadn't thought about in years. That's when I realized these little pancakes carry something more than flavor, they hold entire moments, entire places, in a single bite.

Making Them Ahead

You can cook the blinis up to a day in advance and store them in an airtight container in the fridge, just let them come to room temperature before topping. The cream cheese mixture also holds well for a day, covered tightly so it doesn't pick up other flavors. I've even frozen cooked blinis for up to a month, thawed and barely reheated in a low oven they taste almost as good as fresh.

Swaps and Variations

If you can't find buckwheat flour, whole wheat works in a pinch though you'll lose some of that earthy flavor. Crème fraîche can replace the cream cheese for a tangier, lighter topping, and if smoked salmon isn't your thing, try smoked trout or even thinly sliced cucumber with a sprinkle of sea salt for a vegetarian version. I've also topped these with caviar for truly fancy occasions, though honestly the classic combination is hard to beat.

Serving Suggestions

These shine brightest on a white platter with a scattering of fresh dill and lemon wedges, simple presentation lets the colors do the talking. Pair them with something bubbly, prosecco or champagne, or a crisp white wine like Sauvignon Blanc. They're perfect for holiday brunches, cocktail parties, or any time you want to feel a little more elegant than a Tuesday night usually allows.

• Arrange them in a single layer so guests can grab one easily without disturbing the rest.
• Keep extra dill and lemon wedges nearby for people who want to add their own finishing touch.
• Serve them on small individual plates with tiny forks if you're feeling especially fancy.

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Every time I make these I'm reminded that some of the best food doesn't need to be complicated, it just needs to be made with attention. These blinis have become my go to whenever I want to make someone feel welcome, and they've never let me down.

Recipe FAQs

→ What type of flour is best for these blinis?

A mix of buckwheat and all-purpose flour provides a light, tender texture with a subtle nutty flavor.

→ Can I prepare the batter in advance?

Yes, you can prepare the batter and let it rest for 10 minutes before cooking to ensure fluffiness.

→ How should I cook the blinis for best results?

Cook on a medium heat nonstick skillet, flipping when bubbles form, to achieve a golden and tender finish.

→ What are ideal toppings to complement the blinis?

A creamy mixture of cream cheese with lemon juice and dill pairs beautifully with smoked salmon and optional garnishes like capers and lemon zest.

→ Can I substitute cream cheese with another ingredient?

Crème fraîche can be used instead of cream cheese for a slightly tangier and lighter topping.