Blinis With Smoked Salmon

These bite-sized blinis with smoked salmon, cream cheese and fresh chives look impressive and yet are so simple to make... best of all, they're made using just 4 basic ingredients!

Add a dollop of cream cheese, a sliver of tender smoked salmon, chopped chives or a tiny sprig of dill, and you can be serving up a most impressive tray of canapés to guests in just minutes.

If you're looking for something a little more sophisticated than dip and crackers, then these smoked salmon blinis make an elegant (yet super easy!) appetiser to serve with pre-dinner drinks.

Looking for more tasty appetiser recipes?

Other quick and easy finger foods that I love to make when having friends or family over include a simple cob loaf, either a creamy spinach or french onion one with loads of torn crusty bread to dip inside, or a warm baked brie with jam, as well as some bite size ricotta and spinach tarts and halloumi and zucchini fritters.

Why You're Going To Love This Recipe

I think you'll love this blinis with smoked salmon recipe because it's so simple and versatile! Besides tender salmon slices, you can add a variety of toppings, if you wish, to tempt a whole range of tastes.

• Ideal for entertaining - blinis are just like savoury mini pancakes or pikelets, and when topped with a little smoked salmon and cream cheese, they make such a tempting finger food to share as an appetiser.
• Impressive yet economical - a little goes a long way with a small packet of smoked salmon as you only need a tiny piece on each blini, and the ingredients for the blinis is just the basics - flour, egg, oil and milk!
• Prep ahead - if you want to be super organised, you can even cook the blinis and freeze them prior to the day you need them. They take very little time to defrost, then just add your cream cheese and smoked salmon topping - and serve!

What You Need

The four ingredients required for these blinis are just everyday baking staples!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Self raising flour - also known as self-rising flour. Check your use-by date as you want the lightest, freshest flavour! If you only have plain flour, you can easily make your own self raising flour.
• Pinch of salt.
• Egg - use a large egg (approx 60g), and have your egg at room temperature.
• Olive oil - just a light or mild olive oil, such as extra virgin.
• Milk - I recommend using full fat milk as this results in a better texture.
• Butter - for frying your blinis in.

For Serving

• Cream cheese - softened to room temperature. I used the spreadable Philadephia cream cheese which comes in a handy resealable small tub.
• Smoked salmon - no preparation required, the smoked salmon is ideal for slicing or flaking, and placing on top of a little cream cheese spread on the blini.
• Fresh chives, or dill - chop the chives very finely, or use tiny sprigs of fresh dill - either of these herbs really bring out the delicate flavour of the smoked salmon.

Equipment Required

• Mixing bowl and whisk.
• Frying pan and spatula - to cook the blinis in.
• Serving platter.

Step By Step Instructions

It couldn't be easier, just whisk the batter ingredients together in 5 minutes, then fry like you would a pancake - but mini sized! Decorate and serve either slightly warm or at room temperature.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Make The Blinis Batter

Place the self raising flour and salt in a medium bowl and mix together.

Make a well in the centre and add both the egg and the olive oil.

Mix these ingredients lightly through until combined.

Add ¼ cup of milk and mix this through.

Keep adding more milk and whisking, adding ¼ cup of milk each time.

Continue whisking until the batter is completely smooth and runny.

Step 2 - Cook The Blinis

Heat a large frying pan over medium heat and add the butter.

Once the butter has melted, add tablespoons of the mixture into the frying pan.

Cook for 1 minute on either side, or until lightly golden and small bubbles have formed.

Place the cooked blinis onto a paper towel lined plate.

Repeat with the remaining mixture until all blinis are cooked.

Step 3 - Serve

Garnish your blinis with a small dollop of cream cheese, a little sliver of smoked salmon and finely chopped fresh chives.

Serve either at room temperature or ever so slightly warm.

Expert Tips

• Size matters - make sure you keep blinis at 'bite size' for ease of holding and eating finger food.
• When cooked, place the blinis on paper towels to soak up any residue butter from the frying pan.
• You can replace the cream cheese with cremé fraiche or mascarpone if you prefer. 
• Store cooked blinis in an airtight container in the fridge for 2-3 days.
• Blinis with smoked salmon are traditionally served either at room temperature or just slightly warmed - not warm enough to soften and melt the cream cheese though!
• Blinis with smoked salmon and cream cheese are a classic canape, however there are so many other varations as well. Start with a creamy base, such as cream cheese, cremé fraiche or mascarpone, or a soft cheese like goats cheese. Then tiny portions or slices of tasty toppings are added, but remember they must be small, and easy to hold and eat!
• Suggested toppings:
  • Smoked salmon and caviar;
  • Herrings and caviar;
  • Marinated mushrooms;
  • Smoked trout and sliced black olive;
  • Roast beef or pastrami, with horseradish or sliced cornichons;
  • Soft goats cheese and cranberry sauce;
  • Avocado cream and crab meat;
  • Tomato, cucumber and crab salsa;
  • Sliced egg and sliced black olive.
  • Smoked chicken and thin cucumber slices.

FAQs

Related Recipes

For more finger food options, check out some of these easy appetisers - always popular, and perfect to serve a crowd!

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