I’ll never forget the first time I had smoked salmon blinis. It was at a family gathering. My aunt, who’s always experimenting in the kitchen, made them as an appetizer. I had no idea what a blini was before that, but from the first bite, I was hooked. The combination of delicate smoked salmon, light, fluffy blinis, and a touch of creamy crème fraîche blew my mind. Since then, they’ve become one of my favorite go-to dishes for any occasion, whether it’s a casual brunch, a special celebration, or just a snack on a cozy evening.
Jamie Oliver’s Smoked Salmon Blinis recipe, in particular, is one of the best ways to elevate these little bites. It’s so simple, but the flavors come together so beautifully. Today, I’m going to walk you through every step of the process so you can recreate this stunning dish and enjoy it just as much as I do.
Jamie Oliver’s Smoked Salmon Blinis Recipe
Jamie Oliver’s take on smoked salmon blinis is everything you’d want: fresh, flavorful, and surprisingly easy to pull off. His recipe focuses on creating a base of perfectly cooked blinis, topped with smoky, buttery salmon, and finished off with a dollop of tangy crème fraîche. It’s an elegant dish that doesn’t require hours in the kitchen, and it’s perfect for impressing guests without breaking a sweat.
What I love most about this recipe is how Jamie’s approach keeps things balanced. The blinis are light and airy, the salmon is the star, and the crème fraîche brings it all together. This is a dish that elevates any occasion, from casual brunches to festive holidays.
Ingredients Needed
When you break it down, there’s a short list of ingredients, but they each play a crucial role in creating that perfect balance of textures and flavors. Here’s what you’ll need:
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For The Blinis
- 150g plain flour
- 2 tsp baking powder
- 1 large egg
- 200ml milk
- A pinch of salt
- A little butter for frying
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For The Topping
- 200g smoked salmon (sliced thin)
- 100g crème fraîche
- Fresh lemon (for zest and juice)
- Fresh dill or chives (for garnish)
- Black pepper to taste
How To Make Jamie Oliver’s Smoked Salmon Blinis
I can still recall the first time I tried making this at home. I thought it would be tricky, but once I got the hang of it, the process was surprisingly straightforward. Here’s how you can do it too:
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Make The Blinis
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the egg and milk together, then pour this mixture into the dry ingredients. Stir until just combined; you don’t want to overmix.
- Heat a non-stick pan over medium heat and add a little butter.
- Drop small spoonfuls of the batter onto the pan. Cook for 1-2 minutes on each side until golden brown and puffed up. Repeat until all the batter is used up.
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Prepare The Toppings
- While your blinis are cooling, lay out your smoked salmon slices and get your crème fraîche ready.
- Zest a lemon and add a little juice to the crème fraîche for a fresh, tangy flavor.
- If you’re feeling fancy, chop up a bit of fresh dill or chives for garnish.
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Assemble The Blinis
- Place a warm blini on a serving plate.
- Top it with a generous slice of smoked salmon.
- Add a dollop of crème fraîche, then garnish with dill or chives.
- Finally, sprinkle with a little freshly ground black pepper for a pop of flavor.
Ingredient Science Spotlight
Each ingredient in this dish has a specific purpose, and understanding the science behind them makes the recipe even more fascinating.
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Blinis (The Base)
- The combination of flour, milk, and egg creates the perfect structure for the blinis. The flour provides the base, while the baking powder ensures they puff up nicely when cooked. The egg gives the blinis structure, helping them hold their shape and fluffiness.
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Smoked Salmon
- Smoked salmon has this rich, fatty texture that complements the lightness of the blinis. The saltiness from the curing process brings a depth of flavor that balances the creaminess of the crème fraîche. Plus, the smoky notes elevate the dish to another level.
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Crème Fraîche
- The acidity in crème fraîche cuts through the richness of the salmon. It also provides a creamy, luxurious texture that contrasts the slight crispiness of the blinis.
Expert Tips
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Don’t Overmix The Batter
- You want to stir the batter just enough to combine the ingredients. Overmixing will result in dense, heavy blinis. Aim for a lumpy texture-trust me, it’s the secret to light, airy blinis.
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Pan Temperature Is Key
- Make sure your pan is at the right temperature-not too hot, or your blinis will burn, and not too cool, or they’ll turn out greasy. Medium heat works best. You should see little bubbles forming on the surface of the blini before flipping.
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Smoked Salmon Quality Matters
- Go for the best smoked salmon you can find. A high-quality fish will have a silky texture and a rich, smoky flavor that makes a huge difference.
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Serving Warm
- Blinis should be served warm. If you’re making them ahead of time, keep them in a low oven, covered with foil, to keep them warm without drying out.
Recipe Variations
While the original recipe is fantastic, there are plenty of ways to play with it. Here are a few ideas:
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Go For A Creamy Twist
- Instead of crème fraîche, try a tangy goat cheese spread. It pairs beautifully with the salmon and adds a bit more flavor depth.
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Add Some Color
- Add thin slices of cucumber or radish for a fresh, crunchy contrast. These can also add a pop of color to the dish.
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Make It Herby
- Switch out the dill for fresh tarragon or even parsley for a different herbal note. Or, mix up the herbs and top with a combination of dill, chives, and basil.
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Swap The Salmon
- If you’re not a fan of smoked salmon, try using smoked mackerel, trout, or even a bit of pickled herring. The saltiness and smokiness will still be there, just with a different fish.
Final Words
Making Jamie Oliver’s Smoked Salmon Blinis is a reminder that great food doesn’t need to be complicated. It’s about focusing on quality ingredients and allowing their natural flavors to shine. The combination of the soft, fluffy blinis with the smoky salmon and creamy crème fraîche is a celebration of simplicity at its finest.
FAQs
Can I Make The Blinis In Advance?
Yes, you can prepare the blinis a day ahead and store them in an airtight container. Just warm them up before serving.
What Can I Substitute For Crème Fraîche?
You can use sour cream or Greek yogurt as an alternative to crème fraîche.
How Do I Store Leftover Smoked Salmon Blinis?
Store the leftover blinis and smoked salmon separately in the fridge. The blinis will stay fresh for up to 2 days, while the salmon should be eaten within 24 hours.