These Gourmet Blinis with Crème Fraîche and Smoked Salmon are a luxurious yet approachable treat, perfect for impressing guests or indulging yourself. The fluffy, golden blinis offer a delicate texture, while the creamy crème fraîche and smoky salmon create a harmonious balance of flavors.
With just 20 minutes of prep and a bit of patience for proofing, you’ll craft a dish that feels restaurant-worthy. The 1-hour cook time ensures each blini is perfectly crisp on the outside and tender within, making every bite a delightful experience. This recipe is a celebration of elegance and simplicity, all in one bite.
Each component shines in this dish—the blinis are light and airy, the crème fraîche adds a tangy richness, and the smoked salmon brings a savory depth. The total time of 2 hours 50 minutes is well worth it for a dish that’s as visually stunning as it is delicious. Whether served as an appetizer or a brunch centerpiece, these blinis are sure to elevate any occasion. The combination of textures and flavors is irresistible, making this recipe a must-try for anyone who loves gourmet food with a touch of sophistication.
Ingredients for Gourmet Blinis
- Flours: ⅔ cup (3 ⅓ oz/94 g) all-purpose flour, ⅔ cup (3 ⅓ oz/94 g) buckwheat flour
- Leavening & Flavor: 2 tablespoons granulated sugar, 1½ teaspoons instant yeast, 1 teaspoon salt
- Wet Ingredients: 1½ cups (12 fl oz/360 ml) lukewarm milk, ¼ cup (2 oz/57 g) melted butter, 3 large eggs (at room temperature)
- For Cooking: Oil (for brushing the griddle)
- Toppings: Crème fraiche, smoked salmon, or caviar (optional)
Step-by-Step Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast, and salt.
- Add Wet Ingredients: Stir in the milk, melted butter, and eggs until combined. Cover the bowl and let the mixture rise in a warm place until doubled in size and bubbly, about 1½ hours.
- Whisk Batter: After proofing, whisk the batter until smooth.
- Heat Griddle: Preheat a griddle over medium-low heat for a few minutes. Lightly brush with oil.
- Cook Blinis: Pour a scant tablespoon of batter onto the griddle for each blini (you can cook a few at a time). Cook until the surface bubbles, then flip and cook the other side. Transfer to a baking sheet.
- Cool & Top: Let the blinis cool completely. Top with a dollop of crème fraiche and smoked salmon or caviar.
- Store: Keep un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Creative Toppings and Pairings
While crème fraiche and smoked salmon are classic, try experimenting with other toppings! A dollop of horseradish cream adds a zesty kick, or sprinkle with chopped chives for freshness. For a vegetarian option, swap smoked salmon for sliced avocado or pickled vegetables. Feeling fancy? A teaspoon of caviar elevates these blinis to a luxurious appetizer.
Perfect Presentation Tips
Arrange your blinis on a chic platter for a stunning display. Layer them with toppings just before serving to keep them crisp. Add a sprig of dill or a twist of lemon zest for a pop of color. For a party, set up a DIY topping station so guests can customize their own blinis—it’s fun and interactive!
Storage and Reheating Made Easy
Store un-topped blinis in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 300°F (150°C) oven for 5-7 minutes until warm. Avoid microwaving, as it can make them soggy. Bring them to room temperature before adding toppings for the best texture.
Time-Saving Hacks
Short on time? Prepare the batter the night before and let it rise in the fridge overnight. In the morning, whisk in the eggs and cook as directed. Alternatively, use a non-stick skillet to cook multiple blinis at once, speeding up the process. These small tweaks can save you precious minutes without compromising flavor.
Equipment Essentials
A non-stick griddle or skillet works best for even cooking. Use a small ladle or tablespoon to portion the batter for perfectly sized blinis. Keep a pastry brush handy for lightly oiling the griddle between batches. These tools ensure your blinis turn out golden and consistent every time.
Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe
Ingredients
- ⅔ cup all-purpose flour 3 ⅓ oz/94 g
- ⅔ cup buckwheat flour 3 ⅓ oz/94 g
- 2 tablespoons granulated sugar
- 1½ teaspoons instant yeast
- 1 teaspoon salt
- 1½ cups milk 12 fl oz/360 ml, lukewarm
- ¼ cup butter 2 oz/57 g, melted
- 3 large eggs at room temperature
- Oil for cooking
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast and salt.
- Stir in the eggs, milk and melted butter, cover the bowl and let rise in a warm place until the mixture is doubled in size and bubbly, about 1½ hours.
- After this period, whisk in the eggs until smooth.
- Heat a griddle over medium-low heat for a few minutes.
- Brush the griddle with a touch of oil, then, for each blini, pour a scant tablespoon of batter. (You can make a few at a time, depending on the size of your griddle.) Once the surface is bubbling, flip the blinis and cook the other side. Transfer to a baking sheet while you cook the remaining blinis.
- Once completely cool, top with a small dollop of crème fraiche and smoked salmon or caviar.
- Store un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring back up to room temperature before topping and serving.
