Smoked Salmon Blinis - My Gorgeous Recipes (2024)

FAQs

Should blinis be served hot or cold? ›

Blini Tips

Blinis are typically served at room temperature. That makes these bite-sized treats the perfect party food. You can make them and even top them in advance. This being said, blini can also be enjoyed hot out of the pan.

You'll love this loaded smoked salmon platter with fresh veggies, creamy cheese (in this case Labneh) and Mediterranean favorites like capers, olives, and marinated artichokes! Serve it for brunch with bagels or as an appetizer platter with your favorite crackers or pita wedges.

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil.

Please note, blinis require cooking prior to eating.

Traditionally they are served with sour cream, melted butter, caviar, and fruits or berries varenie (compote). Over the last thousand years, much has changed in the process of cooking blini and many traditions have been linked to Russian pancakes.

Spread a thin layer of cream cheese over a slice of smoked salmon; add half a dozen capers and a little black pepper; roll it around a spear of chilled cucumber or a grilled asparagus.

Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life.

Cold-smoked salmon is best enjoyed cold and fresh. In other words, don't cook it or bake it. Top bagels and cream cheese with thin slices of cold-smoked salmon and capers. Use it in homemade sushi rolls, on crackers, or on blinis.

For a subtle and nutty flavor, try pairing smoked salmon with whole-grain crackers. If you're looking for a more traditional option, water crackers are a classic choice that won't overpower the delicate flavor of the fish.

How to serve smoked salmon on its own? ›

The classic option is to serve a slice of the fish on a pancake or blini, but try it out in homemade sushi with cold smoked salmon, in tortilla rolls with cream cheese, or on toasted crostini too.

I love using fresh dill and pea shoots to decorate smoked salmon dishes. Dill fronds are so beautiful and they taste amazing, and pea shoots are gorgeous with their curling tendrils. They're both a really lovely finishing touch!

Crostini, toast and more.

You can really use any crusty bread things you want when you're serving your smoked salmon as an appetizer. We opted for crostini – we sliced baguette and toasted them in the oven – and a mix of rye and pumpernickel toast – which we toasted in the toasted and the quartered.

Smoked fish is served cold. Germans typically have it with some white bread or with a side of boiled potatoes.

On this day, Swedes eat smoked salmon and herring and drink Aquavit or 'snaps'. There is an age-old tradition of food and drink that goes hand in hand with the Swedish Midsummer festivities. When it comes to drinking 'snaps', there are countless varieties and flavours.

24 soft blini pancakes with a refreshing crème fraîche and chive dip and slices of mild, oak-smoked Scottish salmon to swirl on top. The blinis can be served hot or cold - just add lemon wedges for your guests to squeeze over. A classic choice for a party, made even better with a glass of fizz.

Usually, the savoury sides will be served along with cream or melted butter. Sweet servings of blini can be prepared with jams or fruits. It is essential that blinis are served warm and moist, as they can quickly harden and become fragile and break easily.

Blini (plural blinis or blini, rarely bliny; Russian: блины pl.), singular: blin, are an Eastern European pancake made from various kinds of flour or buckwheat, wheat, etc. They may be served with smetana, tvorog, caviar and other garnishes, or simply smeared with butter.

Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life.