Smoked Salmon Blinis (No Yeast Dill Crème Fraîche)

These Smoked Salmon and Dill Blinis are an elegant and delicious appetiser perfect for any occasion. The light and fluffy blinis are topped with rich smoked salmon and a dollop of dill-infused crème fraîche, offering a burst of freshness with every bite. Ideal for entertaining, these bite-sized treats are sure to impress your guests.

Blinis:
1 cup all-purpose flour, unbleached
1 Tbsp. sugar
1 tsp. baking powder
¼ tsp. sea salt
¾ cup milk
1 large egg
2 Tbsp. unsalted butter, melted
butter, for greasing the pan

Topping:
smoked salmon, thinly sliced (200 g)
½ cup crème fraîche
1 Tbsp. fresh dill, chopped

Garnish:
fresh dill
freshly ground black pepper

Prepare the Blini Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, egg, and melted butter, then pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. Let the batter rest for 15 minutes to allow the baking powder to activate.

Cook the Blinis:
Heat a non-stick frying pan over medium heat and lightly grease with butter. Spoon small dollops of batter onto the pan to form mini pancakes. Cook each blini for 1-2 minutes on each side until golden brown and cooked through. Transfer to a plate and allow to cool slightly.

Assemble and Serve:
Top each blini with a small dollop of dill-infused crème fraîche and a slice of smoked salmon. Garnish with fresh dill and a sprinkle of freshly ground black pepper. Serve immediately as a delightful appetiser.