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Blinis with Smoked Salmon and Dill Creme Fraiche Recipe

This delicious Blinis with Smoked Salmon and Dill Creme Fraiche Snack is sure to be a hit on Christmas Day! It's the perfect lunch for a hot summer's day!


150g plain flour

2 tsp caster sugar

3 tsp baking powder

180ml full cream milk

1 egg

50g Western Star Salt Reduced Butter, melted

350g smoked salmon, sliced into bite-sized pieces

250g creme fraiche

1 tbsp dill sprigs

1 tbsp lemon juice and zest


  1. In a large bowl, sift in the flour, baking powder, sugar, and a pinch of salt. In a medium bowl, whisk together the milk, egg, and half of the melted butter.

  2. Gradually whisk the wet ingredients into the dry ingredients, until a smooth batter forms. Transfer into the fridge for 30 minutes.

  3. While the batter chills, prepare the dill creme fraiche. In a small bowl, mix together the creme fraiche, dill, lemon zest, and lemon juice. Season with salt and pepper, and place in the fridge until ready to serve.

  4. Heat a large non-stick frypan over medium heat. Lightly brush the pan with a small amount of the remaining melted butter.

  5. Add around one tablespoon of batter to the pan, and cook for 1 minute or until small bubbles appear on the surface. Turnover and cook for a further 30 seconds or until cooked. Repeat with the remaining butter and batter.

  6. To serve, top the blinis with the dill creme fraiche and smoked salmon.

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