Blini with Smoked Salmon

5 from 1 vote

This dish works both as an appetizer or as a fancy breakfast. Little savory pancakes are topped with a tangy sour cream that cuts the richness of smoked salmon and gets a lift from fresh dill.

Course Appetizer, Breakfast

Cuisine Russian

Keyword appetizer, breakfast, dairy-free, fish, nightshade-free, pancake, russian, salmon, seafood

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 155kcal

Author Jenny Ross

Ingredients

Blini

1/4 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cream cheese softened, or Kite Hill cream cheese for dairy-free
1 egg
butter for the pan, or butter flavored coconut oil for dairy-free

Toppings

1/4 cup sour cream or crème fraîche, or kite hill cream cheese thinned with a bit of almond milk beverage and lemon juice to taste for dairy-free
6 ounces smoked salmon
fresh dill for garnish

Get Recipe Ingredients

Instructions

Combine all pancake ingredients in a blender and process until smooth. Set aside.
Heat butter in a large pan over medium-high heat. When melted, pour small circles of about 1 tablespoon of batter onto the skillet (about 12 pancakes). Cook until the pancake is mostly set, bubbles appear throughout, and the bottoms are golden, about 5 minutes. Flip and brown the second side, another 3 minutes. Cook in batches if there is not enough room in the pan.
Transfer cooked pancakes to a serving plate. Top with a dollop of sour cream, a piece of smokes salmon, and some dill for garnish along with any other optional topping you like.

Notes

Makes 12 blini, serving size: 3 blini as an appetizer.

Nutrition