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Fish, European

Smoked Salmon Blinis with Sour Cream

Smoked salmon blinis with sour cream are small leavened pancakes topped with smoked salmon, dill sour cream, and lemon. This recipe serves 4, takes 50 minutes, and is easy to make, at a cost of €3.90 per person. The key to success is the batter, which needs to rise well and stay full of bubbles for light, fluffy blinis.

Tonight has a little taste of a Russian celebration, with warm fluffy blinis, smoked salmon, sour cream, and dill.

Smoked Salmon Blinis with Sour Cream
Total time
50 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

The blinis come out of the pan warm, golden on the outside, soft inside, with a slight tang from the yeasted batter that pairs well with the richness of the smoked salmon. The dill and lemon sour cream adds freshness and cuts through the fatty fish, while the lemon wedge wakes up every bite.

This dish instantly feels a bit festive, perfect for a Sunday dinner or for having friends over without spending hours in the kitchen. Kids usually like blinis on their own, and you can serve theirs plain, without the dill cream if they're not into it yet.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 250 g
  • Active dry yeastoften in the pantry 7 g
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Warm milk 30 cl
  • Eggs 2
  • Melted butter 30 g
  • Heavy sour cream 20 cl

Fish counter

  • Smoked salmon 250 g

Fruits and vegetables

  • Dill 1 bunch
  • Lemon 1

Allergens Fish, Gluten, Lactose, Eggs

The step by step recipe

  1. Dissolve the yeast in the warm milk, add the flour, a pinch of salt, and the egg yolks, then let it rise. 30 min

    The milk should be warm, not hot, or it will kill the yeast.

  2. Whip the egg whites into stiff peaks and gently fold them into the batter along with the melted butter.

    Lift the batter with a spatula without overmixing, the bubbles need to stay.

  3. Heat an oiled pan and pour small ladlefuls of batter, flip the blinis when bubbles appear on the surface. 15 min

    Keep them small, about six centimeters, they're easier to flip.

  4. Mix the sour cream with a little chopped dill, lemon, and pepper.

    A touch of lemon zest brightens the cream.

  5. Top the warm blinis with smoked salmon, the dill cream, and a lemon wedge.

    Keep the blinis warm under a kitchen towel while you finish cooking the batch.

Our tips to get it right

  • Always use the same ladle to pour the batter so your blinis come out the same size, which makes cooking and plating easier.
  • Don't over oil the pan between batches, a quick wipe with a paper towel is enough to avoid greasy blinis.
  • If the batter settles a bit while you wait, give it one gentle fold with a spatula right before the next ladleful, without overworking it.

The variations

  • Swap the smoked salmon for smoked trout, it has a milder flavor that works well for kids.
  • For a vegetarian version, top the blinis with small diced roasted vegetables and a bit of fresh cheese instead of salmon.
  • To save time on a weeknight, make the batter the night before and keep it in the fridge, it will rise slowly and you'll just need to cook the blinis.

What to serve it with

  • A lemony green salad
  • A light vegetable broth starter
  • Black tea or homemade lemonade

Storage

Cooked blinis keep for 2 days in the fridge in a sealed container, kept separate from the salmon and cream. They freeze very well once cooled, just reheat them for a few minutes in the oven or a pan before topping them. Never freeze the dill cream or the already sliced smoked salmon.

Questions about this dish

Can you make the blinis ahead of time?

Yes, you can cook the blinis a few hours ahead and warm them gently in the oven before serving. The batter itself can also rest overnight in the fridge before cooking.

Can you replace the heavy sour cream with something else?

You can use whipped cream cheese or well drained Greek yogurt instead of heavy sour cream. The result will be slightly less rich but just as fresh.

Why do you separate the egg whites and yolks?

Whipped egg whites add air to the batter and make the blinis lighter. If you mix whole eggs in directly, the blinis will turn out denser.

Do blinis freeze well?

Yes, once cooked and fully cooled, blinis freeze easily in a bag. You can reheat them straight from frozen in the oven for a few minutes before topping them.

How long does it take to make warm blinis with smoked salmon, sour cream, and dill?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in warm blinis with smoked salmon, sour cream, and dill?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does warm blinis with smoked salmon, sour cream, and dill cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, eggs. Always check the labels of the products you buy.

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