Name: Smoked Salmon Blinis
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 120 g all-purpose flour; ½ teaspoon salt; 1 teaspoon baking powder; 1 egg; 240 ml milk; 100 g smoked salmon; 100 g crème fraîche; 50 g fish roe; Fresh dill; Fresh chives

Add as a preferred source on Google

Smoked salmon blinis are bite-size, no-yeast pancakes topped with crème fraîche, smoked salmon, fish roe, and fresh herbs. The batter comes together quickly and cooks without oil, creating an elegant party appetizer in just 20 minutes.

Jump To Recipe

Smoked salmon blinis topped with crème fraîche, black fish roe, dill, and chives on a white serving platter.

Why You'll Love Smoked Salmon Blinis

Ready in 20 minutes: The batter, cooking, and decorative assembly all fit into a short preparation window.
No yeast required: Baking powder removes the need for proofing while keeping the method straightforward.
Elegant presentation: Smoked salmon, roe, and fresh herbs turn the small pancakes into polished party bites.
Easy to vary: Different topping arrangements create an interesting platter from one simple batch of blinis.

I like serving these blinis for parties and special occasions because they look polished without taking much time. Their small size makes the platter feel generous and easy to share. They sit naturally beside my easy salmon gravlax in a seafood-led appetizer spread. Each topping arrangement looks slightly different, giving the finished plate the polished feel of a five-star restaurant. That flexibility keeps them useful for celebrations throughout the year, not only Christmas.

I enjoy the balance of smoky salmon, cool crème fraîche, salty roe, and fresh herbs. The small blinis give those rich toppings a mild base that does not compete. Dill adds the same fresh contrast found in my creamy dill sauce for salmon. Whisking the batter smooth lets it flow neatly through the bottle and form even rounds. Waiting for bubbles before flipping keeps the cooking simple and consistent.

Close-up of a smoked salmon blini with crème fraîche, black fish roe, and fresh dill.

Key Ingredients for Smoked Salmon Blinis

These ingredients create a simple pancake base with rich, fresh toppings.

Flour and baking powder: I combine all-purpose flour with baking powder to make the blinis quickly without waiting for yeast.
Egg and milk: The egg binds my batter, while the milk creates the smooth consistency needed for piping.
Smoked salmon and crème fraîche: Smoked salmon brings the main savory flavor, and I pair it with crème fraîche for cool creaminess.
Fish roe and herbs: For me, fish roe adds the strongest briny finish, while dill and chives brighten the platter.

How to Make Smoked Salmon Blinis

The batter is mixed, piped, cooked, and topped in four straightforward stages.

1. Combine the dry ingredients: Whisk the flour, salt, and baking powder until evenly distributed.

2. Prepare the batter: Add the egg and milk, whisk until smooth, and transfer the batter to a squeeze bottle.

3. Cook the blinis: Pipe small rounds into a dry nonstick skillet, flip when bubbles appear, and cook the second side.

4. Assemble the platter: Arrange the blinis with crème fraîche, smoked salmon, fish roe, dill, and chives in different combinations.

Top down Close-up of a smoked salmon blini with crème fraîche, black fish roe, and fresh dill.

Tips for Smoked Salmon Blinis

Keep them bite-size: Pipe small rounds so the finished blinis remain easy to pick up and eat at a party.
Leave room for flipping: Space the rounds apart in the skillet so each blini can be turned without disturbing the others.
Shape the salmon: Fold or curl narrow pieces of smoked salmon to add height without covering the whole blini.
Build from the cream: Place crème fraîche on the blini before adding salmon or roe so the toppings sit securely.

Storage

I store the plain blinis in an airtight bag in the refrigerator for up to three days. I add the toppings when arranging the serving platter.

What to Serve with Smoked Salmon Blinis

I serve these blinis as part of an appetizer spread with baked feta and marinated olives, cherry tomato bruschetta, or tirokafteri. Their cool, smoky topping works especially well beside warm, savory appetizers and fresh vegetable bites.