Smoked salmon blini canapés recipe


for around thirty blinis

  • 1 egg
  • 125g flour
  • 150ml milk
  • 7g sugar
  • Pinch of salt
  • 30g melted unsalted butter (+ a little butter for cooking)

  • 7g sunflower oil 
  • 2g dry baker's yeast
  • 2 slices of smoked salmon
  • Dill
  • 50g whipping cream (minimum 30% fat)


The day before, add 1 fresh chopped sprig of dill into 50g of whipping cream and set aside in the fridge

The next day, strain the cream to remove the dill sprigs

Season with salt and pepper and gradually whip the whipped cream in a very cold bowl

Place in a piping bag and put to one side

For the blini dough

Weigh out 150g of milk, remove 2 tbsp of the milk and put in a glass, add the yeast and dilute until dissolved, then add the rest of the 150g milk

Leave to stand for 15 minutes

In a mixing bowl, add 125g of flour, 7g of sugar, a pinch of salt and 7g of oil and mix with a whisk

Add 30g of melted butter, separate the egg (setting the egg white aside) and add the egg yolk then mix with a whisk

Add the milk and yeast mixture then mix, leave to stand for 30 minutes

Whip the egg white but not too much, so that it forms soft peaks

Gently fold the whipped egg white into the rest of the mixture with a spatula

Set the dough aside 

Heat the blini/Poffertjes pan over low, medium heat (6/14) 

Grease the pan and pour the batter into the blini cups

When your blini is bubbly, turn it over and let it cook for about 1 minute on the second side. 

Pipe a dome of dill whipped cream onto each blini then place a small slice of smoked salmon and a sprig of dill on top

Set aside in the fridge before serving

The result

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