Smoked Salmon & Caviar Blinis

Smoked Salmon & Caviar Blinis with crème fraiche

Whether you are hosting a party, having a few friends over or just entertaining some family. There is nothing more enjoyable then kicking off the evening in style with a glass of champagne and well-made, high quality caviar blinis.

There is plenty of people who opt for the cheaper option of salmon or herring roe instead of genuine caviar and we must ask ourselves why? The difference in taste is incomparable and only apparent if you have tasted the real thing, and if you have, trust me you will not be going back.

This recipe is simple, effective and packed with flavour. Your guests will be complimenting your food before the starters have even been served.

Serves 5-6



  • 1 cup of all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup of milk
  • 2 tablespoons milk
  • 1 large egg
  • 1 tablespoon melted unsalted butter
  • 1 tablespoon unsalted butter


  • 50 grams of Caviar
  • 75 grams of smoked salmon
  • 110 grams of crème fraiche
  • 1 x 20 gram packet of fresh dill torn into 32 sprigs


Directions (Blinis):

  1. Mix the flour, salt and baking powder in a bowl.
  2. Whisk all the milk, egg, and 1 tablespoon of melted butter in a separate bowl.
  3. Mix into the flour mixture until all of it combines.
  4. Heat the butter over a low heat. Mix in the batter, a tablespoon at a time in to the mix. Cook until bubbles begin to form, cook each side until brown. Usually 1-2 minutes each side will suffice. Repeat.
  5. Lay on paper towel to soak excess butter.


Directions (Topping):

  1. Cut the salmon in to easy pieces.
  2. Put a tiny amount of crème fraiche on to the blinis.
  3. Fold the salmon on to the crème fraiche-topped blinis.
  4. Apply another small teaspoon of crème fraiche.
  5. Put a teaspoon of fresh caviar on top of the crème fraiche.
  6. Finally, lightly garnish each with a few sprigs of dill.

Keep refrigerated and remove them 30 minutes before serving.