Smoked Salmon Blini Recipe

🥞 A batter that’s thin enough

As it rests, the baking powder does its job and the batter thickens. If it’s too thick, your blinis will look like pancakes. I added about one or two tablespoons of milk before folding in the egg white, so it flowed like a thick crepe batter. It will puff up a little as it cooks, that’s normal, that’s what you want.

🔥 The right heat, the right pan

Over medium heat in a nonstick skillet, it’s easy. I used a cast iron skillet, and in that case I suggest turning the heat down almost to low: cast iron holds heat, and your blinis will cook too fast on the outside. Grease the pan with a little oil for every batch so they never stick. Flip them as soon as you see bubbles on top.

👇 Press them as they come out of the pan

This is my favorite trick. As soon as a blini comes out of the pan, gently press it with the back of a spatula. It takes on a nicer, thinner shape, not too thick, and the topping sits much better on it. Do it right away while it’s hot: once cooled, it won’t flatten as nicely.

🌡️ Room temperature, never cold

I tried blinis straight out of the fridge, and honestly, they’re much less good. At room temperature, they stay soft and you really taste the buckwheat. If you kept them in the fridge, take them out at least 30 minutes before topping. Same for the Boursin cream: at room temperature, it spreads much better.

🧀 The Boursin cream

Use your Boursin garlic and fine herbs at room temperature, or it will leave lumps in the sour cream. Whip it until smooth and airy, then add the zest of a whole lemon, that’s what wakes everything up. No need for salt: the Boursin and smoked salmon are already salty. No need for a piping bag either, a spoon does the job perfectly.

🐟 The caviar and salmon

I used real black caviar, and on a blini with smoked salmon, it’s amazing. If you want a cheaper option, trout or salmon roe works beautifully too, with a bright orange color that pops on the platter. Cut the smoked salmon into small ribbons, one per blini, so every bite gets a bit of everything.

🌾 Buy buckwheat flour

You can make your blinis with all-purpose flour only, it works. But buckwheat adds a depth of flavor, a slightly nutty taste, that makes all the difference with smoked salmon. It’s easy to find at the grocery store, and a bag costs next to nothing. Plus, it’s great in buckwheat pancakes for breakfast.

🍽️ How many to make

The recipe makes about 24 blinis of 2 inches (5 cm). As an appetizer, plan two or three blinis per person, so enough for eight people. For a cocktail party with other bites, they go further. For a big party, you can easily double the recipe.

📅 Make-ahead prep

The blinis and Boursin cream are made ahead. Cook your blinis earlier in the day and keep them at room temperature in a closed container. The cream keeps in the fridge, covered: take it out 30 minutes before serving and whip it for a few seconds. Cut the salmon and chop the chives ahead too, but the assembly happens at the last minute, or the blinis get soft.

❄️ Storage

Untopped blinis keep for 3 to 4 days in a closed container. They absolutely freeze: let them cool, then put them in a freezer bag. To serve, let them come back to room temperature. The Boursin cream keeps for 3 to 5 days in the fridge, covered. Once topped, the blinis should be eaten right away.

✅ What to serve with my smoked salmon blini recipe

For a holiday spread, add my Boursin stuffed mushrooms with pecans and my burrata, filet mignon and mint pesto crostini. For another smoked salmon classic, try my watermelon bites with cucumber and smoked salmon. And if you have salmon left over, make my smoked salmon frittata the next morning.