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.
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.
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.
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.
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.
Arrange blinis on a platter and serve immediately while fresh.
Best enjoyed slightly warm or at room temperature.
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.
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.
24 servings