Smoked Salmon Blinis (Yeast and Dill Crème Fraîche)

smokedsalmonbilinis5 Blinis are mini pancakes that make perfect finger food for passing around at a party. Top with dill crème fraîche and smoked salmon for a timeless, elegant canapé that never fails to impress. If there is ever a time to get a little fancy, New Years’ Eve would be it. Break open the bubbles, toast the new year in and let’s make a canapé that will impress the pants off your friends: BLINIS. Blinis with smoked salmon are an hors d’oeuvre that often appears on the menu of caterers and function venues alike. And the reason is simple: it’s a classic that everybody loves. It’s elegant and easy to make in large volume. Basically, they’re just mini pancakes with a smear of crème fraîche and a bit of smoked salmon plonked on top.

Unlike regular pancakes, blinis are made with yeast rather than baking powder so they are softer and more delicate. And blinis are made with buckwheat flour which gives it the signature slightly nutty flavour. Though I think buckwheat flour is essential for blinis – for flavour – you can still make great blinis using baking powder instead of yeast. Top with smoked salmon and dill crème fraîche (or sour cream) for an elegant, timeless canapé that never fails to impress.

Blini:
3 Tbsp. water, warm
½ tsp. dry yeast
¾ tsp. white sugar
⅓ cup all-purpose flour, unbleached
⅓ cup buckwheat flour
⅛ tsp. sea salt
⅓ cup full fat milk, warm
2 Tbsp. unsalted butter, melted and cooled (30 g)
1 large egg, at room temperature, lightly beaten
Canola spray, for cooking

Dill Crème Fraîche:
4 oz cream cheese, softened (125 g)
¾ cup crème fraîche, or sour cream
2 tsp. fresh dill, chives or parsley, finely chopped
1 tsp. lemon juice, freshly squeezed or apple cider vinegar
¼ tsp. sea salt
1 pinch white pepper, freshly ground

Topping:
10 oz smoked salmon, or trout slices (300 g)

Garnish:
fresh dill

Make the Blini Batter:
Foamy yeast 10 minutes. Warm a small bowl by running under warm water, then wipe dry. Mix the warm water, yeast and ¼ tsp. of the sugar in the bowl until yeast is mostly dissolved (some small floating lumps ok). Cover with cling wrap and leave in a warm place for 10 minutes until the surface is foamy.

With a wooden spoon, mix both flours, salt and the rest of the sugar in a separate medium bowl.

Stir in milk, butter, egg and all the foamy yeast mixture. Mix well until incorporated. It will be runny like pancake batter.

Cover with cling wrap and set in another larger bowl filled with 1" (3 cm) of warm water (to create a cosy, warm environment for batter rising). Let the batter rise in a warm place for 1½-2 hours until it doubles in volume and has bubbles breaking the surface.

Cook the Blinis:
Stir batter before using. Transfer to a piping bag fitted with 1/6" (4 mm) round piping tip or snip a ¼" (6 mm) hole in the end). Tie off the piping bag end with a rubber band (loosely, as batter keeps expanding).

Place a large non stick pan over medium high heat. Once hot, remove pan from stove, spray lightly with oil then return to stove.

Pipe 1" (2.5 cm) rounds that spread to 1.7" (4 cm) in the pan. Cook the first side 45 seconds to 1 minute or until it has golden spots in the middle and has the signature gold Blini "ring" around it. Flip and cook the other side for 30 seconds.

Transfer to a cooling rack. Wipe pan briefly with a paper towel, spray with oil and heat again. Continue cooking blinis, taking care to keep the pan at the right temperature. Cool blinis before assembling.

Make the Dill Crème Fraiche:
Mix ingredients until smooth. Refrigerate until required.

Assembly:
Cut the smoked salmon into 1.5x2" (4x5 cm) pieces.

Spread ¾ tsp. of dill crème fraîche on a blini. Coil on a piece of salmon, top with dill. Transfer to a larger platter. Use lemon wedges and extra dill as platter garnishes, if desired. Serve with bubbles and wine.

Makes 35 though it depends on the number of test blinis, there are usually casualties.

Cook's Notes:

Dry yeast comes in individual sachets. Open and measure out ½ tsp.
Instant yeast is sold in cans (here in Australia). It can also be used (same amount) but is a little stronger so the blini will be a little thicker than intended but it’s not a major issue. To use instant yeast, no need to foam in warm water. Just mix the instant yeast with the flours, all the sugar and salt. Then mix in the warm milk and warm water, proceed with recipe.
Buckwheat flour has a nutty flavour and is what sets blini apart from being just a plain mini pancake. It’s sold at large supermarkets, in the health food aisle or alongside baking flour.
Large egg = 2 oz (55-60 g) Labelled “large eggs” on carton (industry standardised).
Crème fraîche is like sour cream but taste richer, and is spreadable like softened cream cheese. A popular ingredient with finger foods that need a dollop of something creamy.
Sour cream makes an ideal substitute that is more economical and easier to find. It has a slightly less rich mouthfeel, but not by much. Please do not use low-fat! It’s too runny.
Smoked salmon is sold in packets pre-sliced into thin slices. Smoked trout is also perfect to use here.
You may not need the whole amount, but some are sliced thicker than others so they don’t go as far. Better to err on the side of caution.
Warm bowl: yeast needs a warm environment to get foamy. Small amount of warm water + cold bowl = water may cool too quickly and yeast will not get foamy (especially if your kitchen is cold). Warming the bowl will help avoid this problem.
Not foaming? Move to a warmer place. Still not foaming? Your yeast may be dead. Try again…. if still not working, time to get new yeast! Blini emergency? Make tiny pikelets using buckwheat flour (uses baking powder not yeast).
Oil spray caution: never spray a pan set over fire with oil spray. If you miss, it might catch on fire – dangerous!
Storage: Blini is best made on the day of (morning then serve that evening at latest). Because they are so small, they go stale quite quickly (even if you refrigerate or freeze), but they are still within the bounds of acceptable the next day.
Once cooked, as soon as they are cool, store in an airtight container until required.
Blini batter can be made the day before then stores in fridge overnight so you can cook fresh the next day (they’re quick to cook). Do to the end of step 4 (ie after 1.5 hour rise) then put bowl in fridge overnight.
Dill crème fraîche can be made the day before. Assembled blini will last for a few hours but bear in mind food safety for keeping smoked salmon out on hot days.