The Perfect Party Appetizer: Smoked Salmon Blinis
If you’re on the hunt for the ultimate New Year’s Eve nibble, look no further than these Smoked Salmon Blinis. Picture this: you’ve got these fluffy, golden little blinis that are just begging to be topped with that oh-so-decadent smoked salmon, and then – boom! – you hit it with a creamy crème fraîche and a sprinkle of fresh dill. It’s a party in your mouth, and trust me, your guests will be talking about it well into the new year!
What Is A Blini?
Let’s talk about blinis! Unlike the typical pancake which is larger and thinner, blinis are the more petite and thicker cousins, hailing all the way from Russia. For the sake of simplicity in my recipe, I’ve opted to use baking powder instead of the traditional yeast, which still gives them a nice, fluffy lift. This makes them the perfect little canvases for savory toppings. So, while they’re similar to pancakes, think of blinis as the bite-sized, elegant version that’s just ideal for layering with delicious toppings like smoked salmon for those special brunches or fancy appetizers.
All-Purpose Flour: This is your base, giving structure to the blinis. You can substitute with gluten-free flour for a gluten-free option. To make these blinis more traditional you can use half buckwheat flour and half all purpose flour. Baking Powder: This acts as the leavening agent, making the blinis light and fluffy. If you’re out, a mix of cream of tartar and baking soda can work in a pinch. Salt: Just a touch enhances the flavors. Egg: Binds the ingredients together and adds richness. For a vegan option, you can use a flax egg. Milk: I recommend going with a full fat milk. Feel free to swap in almond, soy, or oat milk for a dairy-free version. Unsalted Butter: Adds moisture and flavor. You can use olive oil or vegan butter as an alternative.
Smoked Salmon: The star topping, bringing a rich, smoky flavor. No great substitutes here, as it’s quite unique, but smoked trout could be an interesting twist. Crème Fraîche or Sour Cream: Adds creaminess and a slight tang. Greek yogurt is a good substitute if you’re looking for something a bit lighter. Fresh Dill: Brings a fresh, herby touch. Try parsley or chives if dill isn’t your thing. Red Onion: Adds a sharp, slightly sweet crunch. Shallots could work as a milder alternative. Capers: Offer a burst of salty, briny flavor. Chopped olives could be a decent swap. Lemon: A squeeze brightens up the dish. Lime could also do the trick, offering a slightly different citrus note.
Let me tell you, making these Smoked Salmon Blinis is a breeze, and it’s going to be so much fun. It’s all about mixing, frying, topping, and voilà – you’ve got yourself a fancy snack that’ll wow anyone. So, let’s get started, and I’ll walk you through it step by step. First up, grab a bowl and whisk together the flour, baking powder, and a pinch of salt. This mix is going to be the foundation of your blinis. Then, crack in that egg and pour in the milk, whisking away until you’ve got a smooth batter. Oh, and don’t forget to stir in the melted butter – it’s the secret to getting them extra tasty. Now, heat a non-stick pan over medium heat and melt a little butter in there. Once it’s sizzling, drop in spoonfuls of your batter. We’re aiming for small, cute blinis, so don’t go too big. Give them about 1-2 minutes on each side, or until they’re beautifully golden. Then, just set them aside on a plate and cover them to keep warm. Keep going until all your batter is used up. While your blinis are cooling off a bit, mix up your crème fraîche with some of that lovely chopped dill. This is going to add a creamy, herby layer to your blinis that’s just to die for. Alright, now for the fun part – let’s assemble these beauties. Spread a bit of your crème fraîche mix on each blini. Then, lay on a slice of smoked salmon, sprinkle the remaining dill, add some finely chopped red onion, and a few capers for that salty kick. A twist of black pepper on top, and you’re almost there. Lastly, arrange your blinis on a nice serving platter. Pop some lemon wedges on the side and tell your friends to give their blini a little squeeze of lemon juice right before they take a bite. It adds a zesty zing that just brings everything together.
Storage
The blinis themselves can be made ahead and stored in the refrigerator for up to 2 days. Just make sure to place them in an airtight container or wrap them tightly with cling film to keep them from drying out. They also freeze wonderfully! Lay them out on a baking sheet, freeze until solid, and then transfer them to a freezer bag or container; they’ll keep for up to a month. When you’re ready to serve, just thaw and reheat them in the oven. I recommend adding the toppings fresh, right before serving, as the smoked salmon and other fresh toppings won’t freeze as well. This way, you can always have a batch of blinis ready to go and just need a few minutes to assemble them for a quick appetizer.
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