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a platter of smoked salmon blinis topped with sour cream and dill in a wide horizontal shot, delicate salmon ribbons and capers, on a festive serving tray, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Blinis

A cool topping of sour cream, smoked salmon, and a touch of dill decorate mini buckwheat pancakes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup buckwheat pancake mix
  • 3/4 cup milk
  • 1 egg
  • 8 oz smoked salmon sliced
  • 1/2 cup sour cream
  • 2 tbsp fresh dill chopped
  • 1 tbsp capers drained

Method
 

  1. Whisk pancake mix, milk, and egg into a smooth batter.
  2. Cook tablespoon-sized rounds on a buttered griddle until bubbly, then flip and finish.
  3. Cool the blinis to room temperature on a rack.
  4. Top each with a dollop of sour cream and a ribbon of smoked salmon.
  5. Finish with dill and a few capers, then arrange on a platter.

Notes

Make the blinis a day ahead and assemble just before serving.