Smoked Salmon and Cream Cheese Blinis

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 24
★★★★★
Be the First to Review!

Smoked Salmon and Cream Cheese Blinis are the perfect bite-sized indulgence that feels fancy without the fuss. They combine the rich flavors of smoked salmon and cream cheese on a fluffy, homemade blini base, making them an elegant choice for any gathering or a special brunch.

Smoked Salmon and Cream Cheese Blinis

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Ingredients for Smoked Salmon and Cream Cheese Blinis

Ingredients for Smoked Salmon and Cream Cheese Blinis

The base of these delicious bites is the blini, which starts with all-purpose flour. The flour gives the blini its structure. Granulated sugar adds a touch of sweetness to balance the savory toppings. Baking soda helps the blini rise slightly, giving it a light texture. A pinch of salt enhances all the flavors. The buttermilk brings a slight tanginess and keeps the blinis moist. Egg adds richness and helps bind everything together, while unsalted butter gives a rich flavor and a tender crumb.

For the topping, cream cheese serves as a creamy base that pairs perfectly with the smoked salmon. It’s important to get good quality smoked salmon for that signature savory, slightly smoky taste. Fresh dill sprigs add a pop of color and a refreshing herbal note. Finally, lemon zest provides a zesty brightness that cuts through the richness of the dish.

Why This Smoked Salmon and Cream Cheese Blinis Works

As the batter cooks in the pan, the baking soda reacts with the buttermilk and starts to puff up. Tiny bubbles form inside the little pancakes, so the blinis stay light instead of dense. At the same time, the flour sets from the heat, so each blini holds its shape and doesn’t fall apart when picked up. A bit of sugar and butter in the batter helps the surface brown into a thin, golden crust while the inside stays soft.

After a few minutes off the heat, the blinis cool just enough so the cream cheese doesn’t melt and run. The cream cheese sits like a soft cushion on top, so the smoked salmon has something to cling to and doesn’t slide off. Lemon zest and dill stay fresh and bright because they go on at the end, after everything has cooled slightly, so they don’t wilt or lose their punch.

Smoked Salmon and Cream Cheese Blinis Tips & Tricks

  • Use room temperature cream cheese for easier spreading.
  • Don’t overcrowd the pan; it’s better to cook blinis in batches.
  • For a touch more sweetness, add a little honey to the cream cheese.
  • Keep cooked blinis warm in a low oven if making a large batch.

Mistakes To Avoid

Overheating the pan can make the blinis brown too fast on the outside while the centers stay a bit raw and doughy. The surface looks done, so they get pulled off the heat too early, and the middle never gets a chance to set properly.

Overmixing the batter after the wet and dry ingredients are combined causes the gluten in the flour to tighten up. The blinis then cook up tough and chewy instead of soft and slightly fluffy.

Skipping the short cooling time and topping the blinis while they are still very hot melts the cream cheese into a greasy layer. The salmon then slides around on top, and the whole bite feels heavy and messy instead of light.

Using cold, firm cream cheese straight from the fridge makes spreading difficult and tears the soft blinis. This can leave uneven thick clumps of cheese, so each bite has random heavy pockets instead of a thin, smooth layer.

Equipment Used:

Non-stick pan, Whisk, Mixing bowls

Ingredients

  1. 1 cup all-purpose flour
  2. 1 tablespoon granulated sugar
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 cup buttermilk
  6. 1 large egg
  7. 2 tablespoons unsalted butter, melted
  8. 4 ounces cream cheese, softened
  9. 6 ounces smoked salmon, thinly sliced
  10. Fresh dill sprigs for garnish
  11. 1 tablespoon lemon zest

Step-by-step Instructions

  1. 1. In a bowl, whisk together the flour, sugar, baking soda, and salt.
  2. 2. In another bowl, combine the buttermilk, egg, and melted butter.
  3. 3. Stir the wet ingredients into the dry ingredients until just combined.
  4. 4. Preheat a non-stick pan over medium heat and lightly grease.
  5. 5. Drop tablespoons of batter onto the pan, cooking blinis for about 1-2 minutes on each side until golden brown.
  6. 6. Remove blinis from the pan and let them cool slightly.
  7. 7. Spread a small dollop of cream cheese on each blini.
  8. 8. Top with a slice of smoked salmon and a sprig of dill.
  9. 9. Sprinkle with lemon zest before serving.

Frequently Asked Questions

Can I make the blinis ahead of time?
Yes, you can make them a day ahead. Store them in an airtight container and reheat briefly in the oven before serving.
What if I don’t have buttermilk?
No worries! You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Can I use other toppings?
Absolutely! Try different cheeses, or substitute the salmon with prosciutto or roasted veggies for a vegetarian option.

Serving Ideas for Smoked Salmon and Cream Cheese Blinis

These blinis make a delightful appetizer and pair wonderfully with a chilled glass of Prosecco or a crisp white wine. For a brunch spread, serve alongside a fresh fruit salad or a light green salad with citrus vinaigrette. They also complement a charcuterie board beautifully.

Ratings and Comments

Your feedback helps other cooks — thank you!

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.