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The appetizer, French classic

Smoked salmon blinis

Smoked salmon blinis are a classic French appetizer for 6 people, made with a yeasted batter, dill cream, and smoked salmon. They take 35 minutes of active work, done in the morning for the batter and cream, with assembly left for the last minute. The recipe is easy, costs €2.20 per person, and succeeds if you keep the milk lukewarm for the yeast and assemble the blinis just before serving.

Here are soft little blinis, still warm, topped with a lemony dill cream and a ribbon of smoked salmon, it already feels like a party.

Smoked salmon blinis
For
6 people
Work
35 min
Total time
1 h 50
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.20
Calories per person
150 kcalcalculated by Kiloach, your weight coach

A good blini is soft and slightly spongy, thanks to the yeasted batter and the whipped egg whites folded in to lighten it. The thick cream whipped with dill and lemon zest brings a freshness that balances the richness of the smoked salmon, without ever splitting since you skip excess lemon juice. It's a simple balance of soft, creamy, and smoky, all in one bite.

This is the appetizer that sets the tone for a festive meal, Christmas, New Year's Eve, or a slightly dressed up dinner with friends. It fits a menu that takes its time, where guests nibble standing up before sitting down, a glass of white wine or champagne in hand. Serve it to open a fish or seafood dinner to stay in the same spirit.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 1 h 20
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

In the morning, make the batter, cook the blinis, and prepare the dill cream, then let both rest separately. Just before guests arrive, warm the blinis for five minutes in the oven and slice the smoked salmon. At serving time, top each blini at the very last minute so it stays soft under the cream.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 200 g
  • Active dry yeastoften in the pantry 7 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 25 cl
  • Eggs 2
  • Melted butter 30 g
  • Thick cream 20 cl

Fruits and vegetables

  • Lemon 1
  • Dill 1 bunch

Fish counter

  • Smoked salmon 200 g

Allergens Gluten, Lactose, Eggs, Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the flour, yeast, and salt, add the lukewarm milk, the egg yolks, and the melted butter, then let the batter rise. 1 h

    The milk must be lukewarm, never hot, the yeast dies above 40°C.

  2. Whisk the egg whites to stiff peaks and gently fold them into the batter. 5 min

    Fold from bottom to top with a spatula to keep the egg whites airy.

  3. Cook small ladles of batter in a buttered pan, flip as soon as bubbles burst on the surface. 15 min

    One tablespoon of batter makes blinis the right size for one bite.

  4. Let the blinis cool on a rack, then make the cream with chopped dill, lemon zest, a little lemon juice, salt, and pepper.

    Taste the cream on its own, it should be assertive since the smoked salmon is already salty.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Warm the blinis for 5 minutes in a 150°C oven and slice the smoked salmon into ribbons. 5 min

    Cover them with foil so they stay soft instead of drying out.

When it's time to serveThe final touches, right in front of your guests.

  1. Top each blini with a spoonful of cream, a ribbon of salmon, and a sprig of dill.

    Top them at the very last minute, the cream makes the blini soggy if it sits.

Our tips to get it right

  • Use a hot pan brushed with a thin layer of butter, otherwise the blinis brown too fast outside without cooking through.
  • Always make a bit more batter than you need, the first two or three blinis usually just help you adjust the pan's heat.
  • If you're hosting a crowd, assemble the blinis on a large platter at the last moment rather than ahead of time, they hold their texture better.

The variations

  • Swap the smoked salmon for smoked trout, milder and often cheaper, the dill cream works just as well with it.
  • For a vegetarian version, top the blinis with herbed fresh cheese and thin slices of cucumber or radish.
  • For a quick version, buy ready-made blinis and focus on the dill cream, which is really the signature of this recipe.

What to serve it with

  • A glass of dry white wine or champagne
  • Rye bread toasts on the side
  • A beet salad as the next course

Storage

Plain blinis keep for 2 days in the fridge in a closed container, or can be frozen cooked before topping. The dill cream keeps for 1 day in the fridge, covered with plastic wrap pressed on top. Never top the blinis ahead of time, they soften quickly.

Questions about this recipe

Can you make blinis without a stand mixer?

Yes, a simple whisk and spatula are enough. The key is whipping the egg whites to stiff peaks by hand or with a hand mixer before folding them in gently.

How do you know when the blinis are cooked enough?

Flip them as soon as small bubbles appear on the surface, just like pancakes. The inside stays soft if you don't leave them too long on the first side.

Can you replace the thick cream with fresh cheese?

Yes, a drained fresh cheese like fromage blanc works well and gives a lighter texture. Keep the dill and lemon zest, since they make the flavor of the cream.

How many blinis should you plan per person?

Count 4 to 5 blinis per person if it's the only appetizer served, a bit less if you're offering other bites alongside. This recipe generally covers that amount for 6 people.

Can smoked salmon blinis be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make smoked salmon blinis?

Allow 1 h 50 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in smoked salmon blinis?

About 150 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does smoked salmon blinis cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, fish. Remember to ask your guests about their allergies before putting your menu together.

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