Smoked Salmon Cream Cheese Blinis (Printable version)

Mini buckwheat pancakes topped with creamy cheese and smoked salmon, ideal for elegant gatherings.

# What You'll Need:

→ Batter

01 - 3/4 cup buckwheat flour
02 - 1/3 cup all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon granulated sugar
06 - 1 large egg
07 - 3/4 cup whole milk
08 - 2 tablespoons unsalted butter, melted, plus extra for cooking

→ Topping

09 - 7 ounces cream cheese, softened
10 - 1 tablespoon fresh 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, optional for garnish
15 - Capers, drained, optional

# How to Prepare:

01 - In a mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, salt, and sugar until well blended.
02 - In a separate bowl, beat the egg with whole milk and melted butter until combined.
03 - Gradually add the wet mixture to the dry ingredients, whisking until smooth. Allow the batter to rest for 10 minutes.
04 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter. Drop heaping teaspoons of batter onto the skillet to form small pancakes about 1.5 inches wide. Cook for 1 to 2 minutes until bubbles form, then flip and cook for an additional minute until golden brown. Repeat with remaining batter and let cool slightly.
05 - In a small bowl, blend cream cheese with lemon juice and chopped dill until smooth.
06 - Spread about 1 teaspoon of the cream cheese mixture onto each blini, top with a folded slice of smoked salmon, and garnish with additional dill, freshly ground black pepper, lemon zest, and capers if desired. Serve immediately.

# Expert advice:

01 -
  • They look impressively elegant but come together faster than most people spend deciding what to wear to the party.
  • The buckwheat adds a subtle complexity that makes these feel nothing like ordinary pancakes.
  • You can make the blinis ahead and assemble them right before guests arrive, so you're not stuck in the kitchen.
  • Even people who claim they don't like salmon seem to reach for seconds.
02 -
  • Let the batter rest for the full ten minutes or the blinis will taste grainy and cook unevenly.
  • Keep the heat at medium, too hot and they'll brown before cooking through, too low and they'll turn tough.
  • Don't press down on them with the spatula, they need air to stay light.
  • Assemble these no more than thirty minutes before serving or the blinis will get soggy.
03 -
  • Use a measuring spoon to portion the batter so all your blinis come out the same size, it makes plating so much easier.
  • Wipe the pan with a paper towel between batches to remove any burnt butter bits, they'll make the next round taste bitter.
  • If the cream cheese mixture feels too thick, stir in a teaspoon of milk to loosen it just enough to spread smoothly.
  • A tiny pinch of horseradish in the cream cheese adds a subtle kick that makes people ask what your secret is.

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