This refined yet simple appetizer combines fluffy, bite-sized blinis with tangy horseradish cream and delicate slices of smoked salmon . Finished with fresh dill or chives, it’s the perfect balance of smoky, creamy, and zesty flavors. Serve them at your next gathering for a guaranteed crowd-pleaser.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 30 mins
~20–24 blinis
For the blinis (mini pancakes)
1 cup all-purpose flour
½ cup milk (lukewarm)
¼ cup water (lukewarm)
1 large egg, separated
1 tsp baking powder
¼ tsp salt
1 tbsp unsalted butter, melted (plus extra for cooking)
For the topping
6 oz smoked salmon, thinly sliced
½ cup crème fraîche or sour cream
1 tbsp prepared horseradish (adjust to taste)
1 tsp lemon juice
1 tsp fresh dill or chives, finely chopped (plus sprigs for garnish)
Freshly ground black pepper
Make the Blini Batter
1
In a medium bowl, whisk together flour, baking powder, and salt.
In another bowl, combine milk, water, egg yolk, and melted butter. Mix well.
Slowly whisk wet ingredients into the dry mixture until smooth.
Beat egg white in a separate bowl until soft peaks form, then fold gently into the batter.
Cook the Blinis
2
Heat a non-stick pan over medium heat and lightly grease with butter.
Drop teaspoonfuls of batter into the pan, forming 2-inch rounds.
Cook for 1–2 minutes per side until golden and puffed.
Transfer to a plate and let cool slightly.
Prepare the Horseradish Cream
3
In a small bowl, mix crème fraîche, horseradish, lemon juice, chopped dill (or chives), and a pinch of black pepper.
Taste and adjust horseradish for spice.
Assemble the Bites
4
Top each blini with a spoonful of horseradish cream.
Add a slice of smoked salmon, folding or curling it for height.
Garnish with a sprig of dill or extra chives.
Serve & Enjoy
Tips & Variations
6
Shortcut: Use store-bought mini blinis or mini pancakes to save time.
Extra flavor: Add a tiny spoonful of salmon roe or capers for garnish.
Make-ahead: Cook blinis in advance; store in an airtight container for 1 day, then warm briefly before assembling.
Vegetarian option: Replace salmon with roasted red peppers or grilled zucchini strips.
Suggested Pairings
7
Drink: Perfect with chilled Champagne, dry sparkling wine, or a crisp Sauvignon Blanc.
Serving idea: Arrange on a tiered stand for a canapé-style party presentation.
Ingredients ~20–24 blinis
For the blinis (mini pancakes)
1 cup all-purpose flour
½ cup milk (lukewarm)
¼ cup water (lukewarm)
1 large egg, separated
1 tsp baking powder
¼ tsp salt
1 tbsp unsalted butter, melted (plus extra for cooking)
For the topping
6 oz smoked salmon, thinly sliced
½ cup crème fraîche or sour cream
1 tbsp prepared horseradish (adjust to taste)
1 tsp lemon juice
1 tsp fresh dill or chives, finely chopped (plus sprigs for garnish)
Freshly ground black pepper
Directions Make the Blini Batter
1
In a medium bowl, whisk together flour, baking powder, and salt.
In another bowl, combine milk, water, egg yolk, and melted butter. Mix well.
Slowly whisk wet ingredients into the dry mixture until smooth.
Beat egg white in a separate bowl until soft peaks form, then fold gently into the batter.
Cook the Blinis
2
Heat a non-stick pan over medium heat and lightly grease with butter.
Drop teaspoonfuls of batter into the pan, forming 2-inch rounds.
Cook for 1–2 minutes per side until golden and puffed.
Transfer to a plate and let cool slightly.
Prepare the Horseradish Cream
3
In a small bowl, mix crème fraîche, horseradish, lemon juice, chopped dill (or chives), and a pinch of black pepper.
Taste and adjust horseradish for spice.
Assemble the Bites
4
Top each blini with a spoonful of horseradish cream.
Add a slice of smoked salmon, folding or curling it for height.
Garnish with a sprig of dill or extra chives.
Serve & Enjoy
Tips & Variations
6
Shortcut: Use store-bought mini blinis or mini pancakes to save time.
Extra flavor: Add a tiny spoonful of salmon roe or capers for garnish.
Make-ahead: Cook blinis in advance; store in an airtight container for 1 day, then warm briefly before assembling.
Vegetarian option: Replace salmon with roasted red peppers or grilled zucchini strips.
Suggested Pairings
7
Drink: Perfect with chilled Champagne, dry sparkling wine, or a crisp Sauvignon Blanc.
Serving idea: Arrange on a tiered stand for a canapé-style party presentation.
Smoked Salmon & Horseradish Blinis
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