I’ll never forget the first time I had smoked salmon blinis. It was at a friend’s party, and they were served as part of a lavish appetizer spread. I was immediately hooked. The crisp blinis paired with the rich, smoky flavor of the salmon… pure bliss. Since then, I’ve been on a mission to perfect this classic dish. After trying many variations, I stumbled upon Jamie Oliver’s recipe. His approach is so simple, but the flavors shine through beautifully. It’s become my go-to recipe whenever I want to impress guests or treat myself to something special.
Jamie Oliver’s Smoked Salmon Blinis Recipe
Jamie Oliver’s recipe for smoked salmon blinis is a breeze to make and looks much more complicated than it actually is. The beauty of this recipe is how it strikes the perfect balance between delicate and rich. His method involves making your own blinis, which gives a personal touch, and then topping them with smoked salmon, a drizzle of crème fraîche, and a sprinkling of dill. It’s not just food-it’s an experience.
Ingredients Needed
Here’s what you’ll need to bring this recipe to life:
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For The Blinis
- 125g of plain flour
- 125g of buckwheat flour (this is what gives blinis their signature texture and flavor)
- 7g of dried yeast
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1 egg
- 300ml of milk
- 1 tbsp of melted butter
- A small amount of olive oil (for frying)
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For The Topping
- 200g of smoked salmon (wild-caught is the best choice for full flavor)
- 100g of crème fraîche
- Fresh dill (or chives) for garnish
- Lemon wedges (optional, but a squeeze really brightens everything)
How To Make Jamie Oliver’s Smoked Salmon Blinis
This process is surprisingly straightforward, but trust me, the results are restaurant-worthy. Here’s how to do it:
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Make The Blinis
- Combine the plain and buckwheat flour, yeast, baking powder, and salt in a bowl.
- In a separate bowl, whisk the egg with the milk and melted butter.
- Slowly pour the wet ingredients into the dry ingredients while stirring until smooth. The batter should be thick but pourable.
- Let the mixture rest for about 30 minutes. This allows the yeast to do its thing and makes the blinis light and airy.
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Cook The Blinis
- Heat a little olive oil in a non-stick pan over medium-low heat.
- Use a tablespoon to spoon out small dollops of batter onto the pan. Cook for about 1-2 minutes on each side until golden brown and puffed.
- Set them aside on a plate and cover with a clean kitchen towel to keep warm.
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Assemble
- Once all the blinis are cooked, spread a generous dollop of crème fraîche on top of each.
- Layer the smoked salmon over the crème fraîche. You can roll the salmon or arrange it in delicate folds for that fancy touch.
- Garnish with fresh dill or chives, and if you’re feeling fancy, a squeeze of lemon juice.
Ingredient Science Spotlight
There’s real science behind each ingredient in this dish, making it not only delicious but well-balanced. Let’s take a closer look at some of the key players:
- Buckwheat Flour: Buckwheat is naturally gluten-free and gives the blinis a distinct nutty flavor. It also adds a slightly denser texture compared to regular flour, which is perfect for holding up the rich smoked salmon and crème fraîche topping.
- Dried Yeast: This ingredient isn’t just for making bread rise. In blinis, yeast helps give them their signature light, airy texture. The yeast ferments the batter, creating little bubbles that expand during cooking, leaving you with perfectly fluffy blinis.
- Smoked Salmon: This luxurious fish is rich in omega-3 fatty acids and high in protein. Its smoky, salty flavor pairs perfectly with the subtle, creamy crème fraîche.
- Crème Fraîche: A creamy, slightly tangy dairy product. It balances the richness of the smoked salmon and cuts through the buttery blinis, giving the dish a fresh, cooling contrast.
Expert Tips
To really elevate your smoked salmon blinis game, here are a few tips I’ve picked up along the way:
- Use a cast-iron skillet for cooking: It gives the blinis that perfect crispy edge, while keeping them soft inside.
- Don’t skip the resting period for the batter: This is key. Resting the batter allows the yeast to activate and gives you fluffier blinis.
- Go for wild-caught smoked salmon: It’s often more flavorful and sustainable than farmed options. Plus, the texture is usually firmer, which works wonderfully with the blinis.
- Experiment with toppings: Try adding a dollop of caviar for extra luxury or a thin slice of avocado for creaminess.
Recipe Variations
Once you’ve mastered the basics, here are a few ways to mix it up:
- Vegetarian Version: Swap the smoked salmon for roasted vegetables like mushrooms, asparagus, or beets. You could also use pickled cucumbers for a tangy bite.
- Herbed Blinis: Add chopped fresh herbs (like parsley or thyme) into the blini batter for an extra layer of flavor.
- Flavored Crème Fraîche: Add a bit of horseradish or mustard to the crème fraîche for a subtle kick.
- Gluten-Free: Use a gluten-free flour blend instead of buckwheat and plain flour, though the texture might change slightly.
Final Words
Making smoked salmon blinis is one of those dishes that seems fancy, but is surprisingly simple once you get the hang of it. It’s great for brunch, a dinner party, or even a lazy weekend treat. The combination of textures and flavors-from the fluffy blinis to the rich salmon-keeps me coming back for more. And you can always tweak the recipe to suit your taste.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Smoked Salmon Blinis?
You’ll need smoked salmon, blinis, crème fraîche, lemon, fresh dill, and optional caviar or capers.
How Do I Make The Blinis For Jamie Oliver’s Smoked Salmon Recipe?
Mix flour, yeast, and warm milk to form a batter. Let it rise, then fry small spoonfuls in butter until golden brown.
Can I Prepare Jamie Oliver’s Smoked Salmon Blinis Ahead Of Time?
Yes, you can make the blinis in advance and reheat them before serving. Keep the smoked salmon and crème fraîche chilled until you’re ready to serve.