Name: Smoked Salmon Blini with Dill Cream Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Russian
Ingredients: 3 tbsp warm water; 1/2 tsp dry yeast; 3/4 tsp white sugar; 1/3 cup plain flour (all-purpose flour); 1/3 cup buckwheat flour; 1/8 tsp cooking/kosher salt; 1/3 cup warm full-fat milk; 30g / 2 tbsp unsalted butter, melted and cooled; 1 large egg, at room temperature, lightly beaten; Canola spray, for cooking; 125 g / 4 oz cream cheese, softened; 3/4 cup crème fraîche (or sour cream); 2 tsp fresh dill, finely chopped (or substitute with chives or parsley); 1 tsp lemon juice (or apple cider vinegar); 1/4 tsp cooking/kosher salt; 1 pinch white pepper (or black pepper); 300 g / 10 oz smoked salmon (or trout) slices; Extra fresh dill, for garnish

If you’ve ever wondered how to impress guests with something that feels fancy but is actually pretty straightforward, you’re going to love this Smoked Salmon Blini with Dill Cream Recipe. I remember the first time I made these little delicacies—they had this magical way of turning a casual get-together into a full-on celebration. The tender, yeasty blinis, nutty buckwheat flavor, and that silky dill cream paired with smoky salmon? It’s like a party for your taste buds in every bite. So stick around because I’ll share all my insider tips to make yours come out perfect every time.

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Why You’ll Love This Recipe

Authentic Flavor: Combining yeast and buckwheat flour creates those true-to-tradition, flavorful blinis you crave.
Simple Yet Elegant: It’s an impressive appetizer that doesn’t require hours of prep or complicated steps.
Perfect Party Food: Makes about 35 bite-sized blinis, so you’ll have plenty to share.
Fresh and Light: The dill cream adds a refreshing, zesty touch that balances the smoky salmon beautifully.

A white rectangular plate is full of small round crackers topped with three layers. The bottom layer is a smooth white spread, the middle layer is bright orange smoked salmon folded softly in thin pieces, and the top layer is small green dill sprigs. Lemon wedges with bright yellow skin and juicy light yellow inside are placed on the plate for decoration. A woman's hand is holding the plate at the bottom corner, with a glass of sparkling drink nearby. The background shows a white marbled texture surface with a slightly blurred second white plate with more of the same crackers, and some light-colored fabric with dill sprigs on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this smoked salmon blini dish plays its part to create a wonderfully balanced bite—whether it’s the yeast making the blinis fluffy, or the fresh dill brightening up the creamy topping. When shopping, look for good-quality smoked salmon, and keep your dairy products fresh for the best flavor.

Warm water: Activates the yeast—make sure it’s not too hot or it will kill it.
Dry yeast (instant recommended): Gives the blinis their light texture and slight tang.
White sugar: Feeds the yeast to help it rise nicely.
Plain flour (all-purpose): Provides structure without overpowering the buckwheat flavor.
Buckwheat flour: Key to that nutty, authentic blini taste.
Cooking/kosher salt: Enhances all the flavors.
Warm full-fat milk: Helps activate yeast and enriches the batter.
Unsalted butter (melted and cooled): Adds richness and prevents sticking while cooking.
Large egg (room temperature): Binds ingredients and adds fluffiness.
Canola spray: For light, even cooking of the blinis.
Cream cheese (softened): Creates a smooth base for the dill cream.
Crème fraîche or sour cream: Adds tanginess and creaminess to the dill topping.
Fresh dill (finely chopped): Brings a wonderful fresh, herbal note.
Lemon juice or apple cider vinegar: Balances richness with a touch of acidity.
White pepper: For gentle warmth without overpowering the dish.
Smoked salmon slices: The star of the dish with its luscious smoky flavor.
Extra fresh dill: Perfect for garnish and an added pop of color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Smoked Salmon Blini with Dill Cream Recipe is. Feel free to tweak things based on what you have in your pantry or your personal tastes—it’s all about making it your own without losing that signature elegance.

Herbal twist: I sometimes swap dill for chives or fresh parsley when I want a slightly different herbal note.
Dairy swap: For a lighter option, sour cream works beautifully in place of crème fraîche.
Gluten-free: Try using a gluten-free flour blend but keep the buckwheat for flavor — results are great but slightly less fluffy.
Fish alternatives: Smoked trout is a wonderful swap if you want to switch up the smoked salmon.

How to Make Smoked Salmon Blini with Dill Cream Recipe

Step 1: Activate the Yeast and Mix Your Batter

Start by combining the warm water, dry yeast, and white sugar in a bowl. I learned the hard way that the water temperature is crucial—it should be warm to the touch but not hot, about 110°F (43°C), to wake the yeast without killing it. Let this mix rest for about 5-10 minutes until it’s frothy and alive. Then gently whisk in both flours, the salt, warm milk, melted butter, and the beaten egg. You’ll want a smooth, slightly thick batter—kind of like pancake batter but a bit more elastic. Cover it and let it rest somewhere warm for about 30-40 minutes. This resting step is the secret to getting that soft blini texture I adore.

Step 2: Cook Your Blinis to Perfection

Heat a non-stick skillet over medium heat and lightly spray it with canola oil to keep things non-sticky. Use a tablespoon to drop small rounds of batter onto the pan. After about 2 minutes, you’ll see tiny bubbles appear on the surface, which is your cue to flip them gently. Cook for another minute or until both sides are golden and puffed slightly. They should be fluffy with a tender crumb inside. Stack them on a plate and keep warm under a towel while you finish the batch. Expect to make roughly 35 – plenty to go around, but hey, a few test blinis might disappear faster than expected!

Step 3: Make the Dill Cream

While the blinis cook, mix the softened cream cheese with crème fraîche (or sour cream), fresh chopped dill, lemon juice, salt, and white pepper. I usually give it a quick taste test and adjust the lemon or salt if needed—the fresh acidity really brightens these luscious dollops. Keep it chilled until serving.

Step 4: Assemble and Serve

Now for the fun part! Spread a dollop of dill cream over each blini, add a slice or two of smoked salmon, and garnish with a little extra dill. It’s simple, stunning, and so satisfying. Your guests will think you spent hours in the kitchen, but really, you just nailed the perfect smoked salmon blini with dill cream recipe.

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Pro Tips for Making Smoked Salmon Blini with Dill Cream Recipe

Room Temperature Ingredients: I always make sure my egg and dairy are not straight out of the fridge to help the batter mix evenly.
Don’t Skip the Resting Time: Letting the batter rest for at least 30 minutes helps develop flavor and the perfect airy texture.
Use a Non-Stick Pan and Light Oil Spray: This prevents sticking without making the blinis greasy.
Keep Cooked Blinis Warm: A tea towel covering them keeps them soft without drying out while you finish cooking the rest.

How to Serve Smoked Salmon Blini with Dill Cream Recipe

The image shows small round golden pancakes as the bottom layer, each topped with a thick white cream layer in the middle. On top of the cream, there is a twisted slice of bright orange smoked salmon adding a shiny texture, and a small green dill leaf placed on the salmon for decoration. A woman's fingers are gently holding one of the pancake bites, hovering above a white marbled surface with more pancake bites spread around. The light softness highlights the warm colors of the pancakes and the fresh look of the salmon and dill. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing these blinis with a little extra fresh dill and a tiny lemon wedge on the side. Sometimes I’ll add a few capers for a briny pop or a small sprig of microgreens for a fresh crunch. These small additions take the presentation from charming to downright elegant.

Side Dishes

To round out the experience, I like serving this with a crisp green salad dressed lightly with lemon and olive oil. A chilled glass of dry white wine or champagne pairs beautifully to balance the richness of the salmon and cream.

Creative Ways to Present

For special occasions, I’ve arranged these blinis on slate platters with edible flowers scattered around for a pop of color. Another favorite trick is making mini skewers with the blinis folded and layered with smoked salmon and a dollop of dill cream for easy grab-and-go bites at parties.

Make Ahead and Storage

Storing Leftovers

If you have any leftover blinis, you can store them in an airtight container in the refrigerator for up to 2 days. I recommend storing the blinis separately from the dill cream and smoked salmon to keep everything fresh and prevent sogginess.

Freezing

I’ve had good success freezing the blinis without toppings. Just freeze them flat in a single layer on a baking tray first, then transfer to a freezer bag. When you want to enjoy them, thaw in the fridge overnight and warm gently in a pan. The dill cream and smoked salmon don’t freeze well, so add those fresh when serving.

Reheating

To reheat, I gently warm the blinis in a non-stick pan over low heat. Avoid the microwave if you want to keep that delicate texture, which can get rubbery otherwise. Then add your dill cream and smoked salmon fresh for that perfect bite.

FAQs

Can I make blinis without yeast for this recipe?

Yes, though yeast is traditional and adds a subtle tang and light texture, you can make quick blinis without it by using baking powder. They won’t have quite the same flavor or puffiness, but they’re delicious nonetheless. Just swap the yeast for about a teaspoon of baking powder and skip the resting time.
What’s the best way to store smoked salmon for this recipe?

Keep smoked salmon well-wrapped in the refrigerator and consume within 3-4 days of opening. For the best texture and flavor, buy it fresh from a reputable source. You can also freeze it if needed, but thaw gently in the fridge to maintain its delicate texture.
Can I prepare the dill cream ahead of time?

Absolutely! The dill cream actually tastes better after resting a few hours in the fridge because the flavors meld beautifully. Just keep it covered tightly to prevent it from absorbing other fridge odors.
How do I prevent blinis from sticking to the pan?

Use a good quality non-stick skillet and a light spray of canola or vegetable oil before heating. Also, make sure the pan is hot enough before adding batter but not so hot that the blinis burn. Cooking at medium heat usually works best.

Final Thoughts

Making this Smoked Salmon Blini with Dill Cream Recipe always feels like a bit of a celebration in my kitchen. It’s one of those dishes that’s approachable for any skill level but delivers a wow-factor every time. Whether you’re hosting a gathering or just treating yourself to something special, these little bites never disappoint. Once you make them, I bet you’ll keep coming back to this recipe—and that’s exactly what happened to me. So grab your ingredients, warm up your skillet, and savor every delicious moment of this elegant, timeless treat.