Blinis with creme and salmon

Blinis with créme fraiche and smoked salmon

Elevate your brunch game with these exquisite Blinis, each with a silky dollop of crème fraîche and tasty smoked salmon.  These delights blend the soft, buttery texture of blinis with the cool creaminess of crème fraîche, all crowned with the rich, nuanced flavours of smoked salmon. Garnished with a touch of dill or a sprinkle of capers, every bite transports you to a world of sophisticated flavours and luxurious indulgence. Ideal for a chic brunch, a special occasion, or any time you crave a touch of elegance.

Ingredients for 12 blinis:

For the yeast dough:

  • 80 g plain wheat flour for baking
  • 1/2 tsp salt
  • 125 ml milk
  • 1/2 block of fresh yeast
  • 1 tsp sugar
  • 1 egg yolk (M)
  • 1 tbsp soft butter or margarine
  • 100 g liquid sour cream
  • 1 egg white (M)
  • clarified butter for frying


  • 2 sheets of white gelatin or 3 g powdered gelatin (please follow manufacturer’s instructions)
  • 250 g crème fraîche
  • 50 ml buttermilk
  • 150 g smoked salmon, cut into thin slices
  • freshly ground black pepper
  • 60 g buckwheat flour


  1. Mix both types of flour and salt. Heat milk until lukewarm. Dissolve yeast and sugar in the milk. Make a well in the centre of the flour and fill with yeast and milk mixture. Stir in some flour to make a thin mash. Cover and let rise in a warm place for 15 minutes.
  2. Add egg yolk, soft butter and sour cream and mix with the dough hooks of a hand mixer to make a smooth batter. Let rise for 30 minutes.
  3. Soak gelatin in cold water.
  4. Mix crème fraîche with buttermilk until smooth. Drain gelatine, dissolve according to package instructions, combine and chill mixture until the gelatin begins to solidify.
  5. Beat egg white until stiff and fold under the batter. Heat some clarified butter in a coated pan. To make each pancake, drop one tablespoon of batter into the hot fat and flatten to make a small round biscuit. Fry on both sides until golden brown. Remove from pan and keep warm.
  6. Place a dollop of the buttermilk-crème fraîche mixture on each blini, season to taste with coarsely ground pepper and add salmon slices.

Garnish blinis as desired, for example, with basil or rucola leaves, dill branches, red pepper berries, orange zest or green olives and serve immediately.