🥞 Blini with smoked salmon
Blini with smoked salmon pairs small, soft buckwheat pancakes with silky slices of smoked salmon, a dollop of sour cream, fresh dill and a squeeze of lemon. The result is smoky, tangy and fresh at once. It is a popular party canapé and brunch dish, served warm or at room temperature.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 16 small buckwheat blini (made with milk, eggs and butter)
- 200 g smoked salmon, sliced
- 120 g sour cream
- 1 lemon
- A small bunch of dill, black pepper
Method
- Warm the blini briefly in a low oven or a dry pan.
- Mix the sour cream with a little chopped dill, a squeeze of lemon and black pepper.
- Spread a teaspoon of the sour cream on each blin.
- Top with a folded strip of smoked salmon.
- Finish with a dill sprig and a small lemon wedge and serve.
How to make it lighter
- Use light sour cream, or mix it half and half with lemon juice and herbs to stretch it.
- Smoked salmon is protein-rich but salty — one strip per blin is plenty.
- Fill out the plate with cucumber slices or a green salad rather than extra blini.
History
Blini are a centuries-old Russian dish, traditionally eaten with fish, roe and sour cream. Topping them with smoked salmon is a widespread modern take, now found on brunch menus and party tables far beyond Russia.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →