SMOKED Salmon Blini with Dill and Black Pepper Yogurt

Fancy Blini hor d'oeuvres can usually be thrown together with pantry items you already have. Basically a pancake with little to no leavening agent or added sugar. Then throw something colorful on top to make it #foodporn worthy.

The secret to tasty Blinis is making the batter ahead of time and making the blinis an hour or two before so they don't have a stale taste at the party. Like most bready-items they don't keep well out in the air very long. The fresher the better.

Plain Yogurt is a pantry must-have, as it can be tweaked to be a sweet or savory pairing. This dish looks like a dessert, but is actually quite savory!

Blini Ingredients: 

1 cup All Purpose Flour

dash of Salt

1 tsp baking powder (add 1/2 tsp for fluffier blini)

2 tbsp melted (clarified) butter (plus more for cooking in the pan)

1 tbsp of Milk

1 Egg



Melt the butter, and separate out the white solids. Let the remaining clear part cool before using. Whisk together milk and egg until fluffy, lightening in color. Sift in mixed dry ingredients and finally mix in melted clarified butter slowly and let batter set in fridge for 15 minutes or up to overnight.

When ready to cook, pour or spoon batter onto heated, buttered pan, when bubbles form and edges begin to dry out, flip and continue cooking for 1 minute, then remove from heat. Place on plate to cool before building the final product.

Dill & Black Pepper Yogurt Sauce Ingredients: 

1/2 cup plain greek yogurt

1 tsp fresh or 1/2 tsp dry dill

1 wedge lemon juice, seeded

Fresh cracked pepper

sea salt to taste



Combine all ingredients until mixed, store in fridge until blinis are made and cooled slightly. 


Assemble from bottom to top: 


Yogurt Sauce

Smoked Salmon

Cherry Tomato (halved)