Make smoked salmon blinis with this easy blinis recipe. Fluffy mini pancakes that are the perfect Christmas appetizer or any fancy dinner.
Published: September 26, 2025 by Lea.
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Smoked salmon blinis feel fancy without the stress. This blinis recipe gives you soft tiny pancakes you can top with silky salmon, crème fraîche, dill, and lemon. Serve these salmon blinis for Christmas or any elegant dinner and they always disappear first. You can cook the blinis ahead, assemble fast, and bring a platter that looks refined and tastes amazing.
I made them for friends and served them with salmon vol au vent that uses 4 ingredients and takes 25 minutes so the menu comes together fast. I also set out a charcuterie board and I have an article on how to make the perfect board if you want a bit of help.
Ingredients for Smoked Salmon Blinis:
- Flour: Use all purpose flour for a soft, even crumb. It gives structure without making the blinis heavy. You can also use cake flour if you don’t have all-purpose flour.
- Baking Powder: This lifts the batter so mini blinis puff and stay tender. Make sure it is fresh. Swap option. If you ran out, use ¼ tsp baking soda and add ½ tsp lemon juice or vinegar to the milk.
- Egg: Use a medium or large egg, it does not matter if it is at room temperature or straight out from the fridge. Of course, a room temperature egg is easier to mix, but use what you have.
- Melted unsalted butter: Butter adds flavor and a tender bite. Unsalted keeps the seasoning in your control. Let it cool a minute before mixing so it does not cook the egg.
- Milk: Whole milk gives the fluffiest mini pancakes. Two percent is fine. Plant based milk also works.
- Salt: It sharpens the flavor so smoked salmon blinis do not taste flat.
Measurements are posted in the recipe card below the instructions.
Blinis Recipe Step by Step:
1. Mix and rest the batter for blinis recipe
- Whisk flour, baking powder, and salt in a medium bowl until evenly mixed.
- In a small bowl whisk egg, milk, and cool melted unsalted butter until smooth.
- Pour the wet mix into the dry mix. Stir gently until no dry streaks remain. Do not over-mix. The batter should look thick and pourable. Rest 10 minutes so it hydrates and fluffs.
2. Cook mini blinis evenly:
- Set a nonstick pan over medium heat. Lightly butter the surface. The pan is ready when a drop of batter sizzles on contact.
- Scoop 1 tablespoon of batter per blini. Cook 6 to 7 at once with a little space between each. Cook the first side about 45 to 60 seconds. Look for tiny bubbles, dry edges, and a light golden color.
3. Cool and prep for smoked salmon blinis:
- Transfer to a cooling rack. Repeat with the remaining batter, adding a thin swipe of butter to the pan as needed.
- Let the blinis cool to room temperature. Top and serve. I topped with crème fraiche, smoked salmon, caviar, chives, dill, lemon wedges.
FAQs about blinis recipe:
Can I freeze blinis from this blinis recipe?
Yes. Freeze plain blinis between parchment up to one month. Thaw, warm, then assemble salmon blinis.
What size should mini blinis be?
Use about 1 tablespoon of batter. Small blinis cook fast and hold smoked salmon neatly.
Can I make blinis ahead for a party?
Yes, you can cook them a day or two in advance. Allow them to completely cool at room temperature then store them in an airtight container or a ziplock bag adding a parchment paper between each layer. Store in the fridge and heat them again before assembling and serving.
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Smoked Salmon Blinis Recipe
Ingredients
For the Blinis:
- 1 Cup Flour (All purpose)
- ½ tsp Baking powder
- ½ tsp Salt
- 1 Egg
- 1 Tbsp Melted butter (Unsalted)
- ¾ Cups Milk
- Butter for the pan
To garnish:
- Crème fraiche
- Smoked Salmon
- Caviar
- Dill/chives/lemon wedges
Instructions
For the Blinis:
- In a bowl, combine flour, salt, and baking powder.
- In a separate smaller bowl, mix together the egg, milk, and the cooled melted butter.
- Add the egg mixture to the flour mixture, and whisk until everything is combined and no lumps are left. Let it sit aside for 10 minutes.
- Place your pan on medium heat and lightly butter the pan. When the pan is hot, place 1 Tbsp of batter, and cook each blini for about 1 minute on each side.
- Allow the blinis to cool and garnish however you like, I topped them with crème fraiche, smoked salmon, caviar, dill, chives, and lemon wedges.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Nutrition is estimated per blini and calculated without any toppings.
Nutrition
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