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Perfect little pancakes or blini with smoked salmon, which are the Russian equivalent of your average pancake. They use yeast as a rising agent, making them delicious and fluffy. You can vary with toppings but using smoked salmon and sour cream is a classic.
Table of contents
Why You’ll Love This Recipe
Making smoked salmon blinis is easy to do and they work great with a delicious topping like this with smoked salmon and a dollop of sour cream. You can make them look fancy by adding a bit of fish eggs for looks (and flavor of course). If you want to go more traditional make them with buckwheat flour instead of all purpose flour.
Recipe Ingredients
Making these blinis was a challenge I had with a couple of other bloggers where we made pancakes from our part of the world. We already made Dutch poffertjes and Aebleskiver (from Denmark) and this time it was the turn of the Russian. In order to make these super easy little blinis you need just a few ingredients:
- all purpose flour
- 2 eggs
- 150 ml luke warm milk
- instant yeast (about 1/2 a package of 7 gr)
- pinch of salt
And of course in addition to that you also need the smoked salmon and the sour cream to serve. Instead of the sour cream you can go for crème fraîche too.
How To Make Blini with Smoked Salmon
You can change the all purpose flour into buckwheat flour if you prefer and want to make this a gluten free delicacy. Originally these Russian pancakes are made with buckwheat flour but you can definitely make them with plain flour. So mine are not traditional blini but they are perfect as salmon canapés.
Making the blinis is pretty straight forward. You take a large bowl and you add the flour, yeast, milk and the eggs. Mix it with a whisk and set it aside in a warm place to rise for about an hour or so.
For the topping you can go sweet or savory. In this case I opted for making savory blini and used smoked salmon and some sour cream which got seasoned with salt, pepper and fresh dill. The blinis are small. Something between a Dutch poffertje and an American pancake. The quantities in this recipe make enough as a small starter for 4 people.Â
FAQ Easy Blini Recipe
Blinis are small, fluffy pancakes that originate from Eastern Europe and Russia. They’re traditionally made with yeast and often served with savory toppings like smoked salmon, sour cream, and fresh herbs.
Classic blinis are made with yeast, which gives them their light and airy texture. If you’re short on time, you can use baking powder instead, but the blinis will be less fluffy and more like small pancakes.
After about an hour, the batter should look slightly thicker and bubbly. That’s a good sign the yeast has done its job and the batter is ready to use.
Yes, you can prepare the batter a few hours ahead and keep it covered in the fridge. Let it come back to room temperature before baking, and give it a gentle stir.
A non-stick frying pan works best. This way you need little to no extra fat, and the blinis are easy to flip without sticking.
Blinis are very versatile. Try them with crème fraîche and caviar, smoked trout, cream cheese and chives, or even sweet toppings like honey or jam.
More Easy Pancake Recipes
3-ingredient coconut banana pancakes (glutenfree)
Blini with Smoked Salmon
Ingredients
- 150 g all purpose flour
- 2 eggs
- 150 ml lukewarm milk
- 3,5 g dry yeast
- pinch of salt
Topping
- 100 g smoked salmon
- 125 g sour cream
- 1 tbsp fresh dill
Instructions
- For the sour cream; combine sour cream with some chopped dill and add salt and pepper to taste
- Add flour, yeast, milk and the eggs together in a bowl and mix with a hand mixer until smooth. Leave to rest and rise for about an hour at normal room temperature. To make the blinis heat a non-stick frying pan on medium heat and drop a tablespoon of batter in a pan. You can bake about four in one go as they are small.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
