Individual smoked salmon blinis

Name: Individual smoked salmon blinis
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 375 g (13oz) crème fraiche; 150 mL (5 fl oz (¼ pint)) milk; 2 medium eggs, separated; 75 g (3oz) buckwheat flour; 125 g (4oz) plain flour; 1 tsp. fast-action dried yeast; 25 g (1oz) butter; 225 g (8oz) sliced smoked salmon; Finely grated zest 1 lemon; Handful watercress; Caviar (we used lumpfish), optional

Always a favourite, these salmon-topped blinis are an elegant start to any festive feast.

By The Good Housekeeping Web teamUpdated: 08 September 2022

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Whether you're hosting a Christmas dinner party or serving as a special breakfast on the big day, these individual smoked salmon blinis are guaranteed to spread festive joy.

Larger than the shop-bought varieties, they make an elegant starter, while the addition of buckwheat flour adds a moreish, nutty note we can't get enough of. Top with citrus-laced crème fraiche, smoked salmon, and a scattering of caviar if you're feeling fancy.

Find more of our occasion-worthy Christmas recipes.

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Yields:

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

358

Ingredients

375 g
(13oz) crème fraiche
150 ml
(5 fl oz (¼ pint)) milk
2
medium eggs, separated
75 g
(3oz) buckwheat flour
125 g
(4oz) plain flour
1 tsp.
fast-action dried yeast
25 g
(1oz) butter
225 g
(8oz) sliced smoked salmon
Finely grated zest 1 lemon
Handful watercress
Caviar (we used lumpfish), optional

Directions

1. Step 1
  For blini mixture, heat 125g crème fraîche and milk in a small pan, stirring until just warm. Whisk in egg yolks. In a large bowl, mix flours, yeast and ¼tsp salt. Add milk mixture; mix well. Cover and leave to rise
  in a warm place for 1hr.
2. Step 2
  In a separate bowl, whisk egg whites until holding medium peaks. Fold/stir into yeast mix. Re-cover; put in warm place for 1hr.
3. Step 3
  Melt some of butter in a large frying pan over medium heat. Spoon in blini mixture to make rough 10-12.5cm (4-5in) rounds, spacing a little apart – filling pan until full. Cook for a few minutes until golden on base and bubbles are set on top. Carefully flip, then cook for a few minutes until golden and cooked through. Transfer to a wire rack to cool. Continue with rest of butter and blini mixture to make 8 blinis.
4. Step 4
  Mix remaining crème fraîche and lemon zest with some seasoning.
5. Step 5
  To serve, transfer blinis to a platter or eight plates. Divide crème fraîche mixture among blinis and spread slightly. Top each with salmon and then watercress, freshly ground black pepper and caviar,
  if using. Serve.

Get ahead

Prepare to end of step 4 up to a day ahead. Once cool, cover and chill blinis. Cover crème fraîche mixture; chill. To serve, allow blinis to come to room temperature; assemble up to 20min ahead.