Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Salmon and Sour Cream Blinis - photo 1
← Recipes

Salmon and Sour Cream Blinis

Appetizers Fish dishes European cuisine 35 min Medium 16 wyświetleń ~53.39 PLN - (0)
Rate:
(0)

Description

Bliny are traditional Russian thin pancakes (small, round), prepared both savory and sweet. In this version, we serve them as an elegant appetizer with smoked salmon, sour cream, and fresh dill — perfect for parties, Christmas dinners, or as a starter before the main course. Bliny have a slightly fluffy texture and a subtle taste of flour with a lightly buttery aroma; combined with smoked salmon, they create a creamy-salty contrast and a pleasantly fresh note thanks to the lemon and dill. Serve immediately after frying, arranged on a warm platter, decorated with capers and dill leaves — they look very impressive.

Składniki (13)

Servings:
4
  • Wheat flour 200 g
  • Milk 300 ml
  • Egg 2 szt.
  • Melted butter 30 g
  • sugar 10 g
  • Baking powder 8 g
  • Rapeseed oil (for frying) 2 łyżki
  • Smoked salmon 200 g
  • 18% cream 200 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Dill 1.5 pęczki
  • ✨ Opcjonalne
  • Capers 20 g
  • Lemon 1.3 szt.
💰 Szacowany koszt dania: ~53.39 PLN (13.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients (mise en place). Measure the flour into a sieve, pour the milk into a jug, crack the eggs into a small bowl (check for shell fragments), melt the butter and let it cool to lukewarm temperature. Chop the dill finely and set aside, and place the salmon on a platter, cover with plastic wrap, and keep in a cool place.

Ingredients: Wheat flour, Milk, Egg, Melted butter, Dill, Smoked salmon
Use a flour sifter, a measuring cup for milk, and a small bowl for cracking eggs. With mise en place, the work will be smooth and you'll avoid missing any ingredients.

Cake

2

In a large bowl, crack the eggs and lightly beat them with a fork or whisk. Add the milk, sugar, and salt, and mix until combined. Sift the flour with the baking powder directly into the bowl with the wet ingredients — sifting helps avoid lumps. Whisk or stir vigorously with a silicone spatula only until there are no dry lumps; do not knead like yeast dough. Add the melted, slightly cooled butter and mix briefly again until the mixture becomes smooth and runny (the consistency should be like thin pancake batter, slightly flowing off the spoon). Let it rest for 8-10 minutes — the flour will swell, and the air bubbles will make frying easier.

Ingredients: Egg, Milk, sugar, Salt, Wheat flour, Baking powder, Melted butter
Use a hand whisk or an immersion blender on low speed. If you don't have baking powder, you can use yeast (which requires time to rise) — here we use powder to shorten the time. The batter should be smooth and slightly runny; if it is too thick, add 1-2 tablespoons of milk.

Frying

3

Heat a non-stick skillet with a diameter of 20-24 cm over medium heat. Grease the surface with a few drops of oil spread with a paper towel (do not pour oil before each blin). When the skillet is hot (check by dropping a drop of water; it should sizzle and evaporate), scoop the batter with a ladle or a soup spoon (~20-25 ml for a small blin) and pour it in the center to form a circle about 8-10 cm in diameter. Fry for 1.5-2 minutes until bubbles appear on the surface, the edges gently set, and turn golden. Flip with a thin spatula and fry the other side for 30-45 seconds until golden. Do not press the blins. Repeat the process, keeping the cooked blins on a warm plate or in a slightly heated oven (about 70°C), loosely covered with foil.

Ingredients: Rapeseed oil (for frying)
Use a ladle or small scoop to ensure even portions. If the blinis are burning, lower the heat; if they are not browning, the heat is too low. The best pan is a non-stick one with a diameter of 24 cm; use a thin silicone spatula for frying.

Preparation of ingredients for serving

4

Cut the smoked salmon into thin strips or small rectangles if you need portions for a single blin. Finely chop the dill. Prepare the sour cream in a small bowl for spooning. If you are using capers, rinse them in water and lightly drain on a paper towel. Cut the lemon into wedges ready for squeezing.

Ingredients: Smoked salmon, Dill, Capers, Lemon, 18% cream
Use a sharp knife to cut the salmon, and keep the cutting board separate from other products. Rinse the capers if they are very salty.

Assembly and serving

5

On each warm blin, spread 1-1.5 teaspoons of sour cream evenly. Place a strip or slice of salmon on top (about 15-20 g of salmon per blin). Sprinkle with finely chopped dill and optionally a few capers. Just before serving, gently drizzle a little lemon juice over the salmon, if using. Arrange the blins on a platter in layers or side by side and serve immediately to keep them warm and soft.

Ingredients: 18% cream, Smoked salmon, Dill, Capers, Lemon
Use a small teaspoon to scoop the cream and a knife for spreading it thinly. You can also add capers or a bit of freshly ground pepper for a flavor contrast.

Servings and serving suggestions

6

Serve 3-4 blinis per person as an appetizer. If you prepare them in advance, keep the cooked blinis warm (oven at 70°C) and assemble just before serving. Make sure the salmon stays chilled until it's time to serve.

Ingredients: Smoked salmon, 18% cream, Lemon
Do not place the salmon on the blinis too early — it will warm up and lose its texture. Serve with extra sour cream and lemon on separate plates.

Fun Fact

💡

Bliny have a long history in Russia and were a traditional dish during Maslenitsa — a week of celebrating the end of winter, where thin, golden pancakes symbolized the sun.

Best for

Przyjęcia Wigilia / święta Kolacje z przyjaciółmi

Tips

🍽️ Serving

Serve the blinis hot, with the salmon added just before serving. Arrange them aesthetically on a long platter, serve with extra sour cream in a bowl and lemon wedges. For drinks, a chilled sparkling wine or a light white wine pairs well, as well as tea.

🥡 Storage

Fried blinis can be stored in the refrigerator for up to 24 hours, layered with parchment paper and tightly covered. Reheat in the oven (about 150°C for 5-7 minutes) or in a pan over low heat. Keep the salmon and sour cream chilled and do not mix them with the blinis before reheating.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Meatballs in Mushroom Sauce 90 min

Meatballs in Mushroom Sauce

Main Dishes
Krewetki w tempurze z sosem sojowo-imbirowym 30 min

Krewetki w tempurze z sosem sojowo-imbirowym

Sylwester
Beef goulash with red wine (Hungarian style) 90 min

Beef goulash with red wine (Hungarian style)

Main Dishes
Creamy Kulajda with Wild Mushrooms and Poached Egg 60 min

Creamy Kulajda with Wild Mushrooms and Poa...

Czech Cuisine
Swedish Meatballs (Köttbullar) 50 min

Swedish Meatballs (Köttbullar)

5.0 Main dishes
Paszteciki z mięsem 150 min

Paszteciki z mięsem

Sylwester

Recipe Categories

Appetizers
Appetizers in: Christmas Eve Dinner

Appetizers open the meal and prepare the palate for the following dishes. In this category, we present elegant and tasty appetizers for every occasion. Our recipes include carpaccio, tartare, bruschetta, antipasti, and skewers. You will find both cold and warm appetizers here. We pay special atte...

See all recipes in this category
Fish dishes
Fish dishes

Fish dishes are healthy and easily digestible meals rich in omega-3 fatty acids and high-quality protein. Recipes for salmon: baked, grilled, smoked, and in cream sauce. Cod, pollock, zander, and trout - freshwater and saltwater fish in various versions. Seafood: shrimp, mussels, squid, and scall...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama