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If you’re looking for an elegant appetizer that’s sure to impress, this Citrus-Cured Salmon on Blini is just the ticket. Delicate, silky salmon meets the bright, aromatic flavors of citrus and fennel, while pillowy, yeasted blini add a warm, buttery canvas. This dish captures the magic of simple yet refined entertaining—a harmonious bite-sized treat that’s perfect for any gathering, from holiday brunches to sophisticated cocktail parties.
Curing your own salmon might sound intimidating, but it’s surprisingly simple and elevates the dish to a new level of freshness and flavor. Paired with tangy crème fraîche and chives, each bite is a celebration of texture and taste. Follow along and discover how to create this showstopping appetizer, sure to make your guests swoon.
What is a Blini?
If you’ve never had a blini before, think of them as the perfect little pancakes—but with a light, airy twist. These small, yeasted pancakes have roots in Russian and Eastern European cuisine, where they’re traditionally enjoyed topped with luxurious ingredients like caviar or smoked fish. Unlike your typical breakfast pancake, blini rely on yeast for their rise, giving them a delicate fluffiness and subtle tang that make them stand out.
Blini are wonderfully versatile and have become a favorite base for elegant appetizers, especially when paired with rich, creamy toppings. In this recipe, they act as a tender, buttery platform that perfectly balances the bright, citrus-cured salmon on top. They’re small enough to pop in your mouth, making them ideal for entertaining or any occasion when you want to serve something a little special.
Blini-Making Tips for Fluffy, Golden Perfection
Making blini from scratch might sound hard, but once you get the hang of it, it’s surprisingly easy—and way more rewarding than store-bought. The key is giving the yeast enough time to work its magic so the batter rises and becomes nice and airy. Don’t rush this step; patience here means light, fluffy blini with just the right texture.
When it comes to cooking, make sure your pan is hot but not scorching. A well-seasoned cast iron skillet works beautifully to give you those golden, slightly crispy edges without burning. Use a small ladle or spoon to drop just enough batter to make bite-sized rounds, and resist the urge to flip too early. Once the edges start to brown and bubbles appear on top, it’s time for a quick flip—then just a minute more and you’re done. Serve them warm for the best texture and taste.
Citrus-Cured Salmon on Blini
Recipe Type:
Appetizer
Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Servings:
6
Ingredients
- One 1 lb. salmon filet
- 1⁄4 C. kosher salt
- 2 Tbsp. sugar
- 2 tsp. fennel seeds, lightly crushed
- 1 tsp. grated lemon zest
- 1 tsp. grated lime zest
Blini
- 1½ packages active dry yeast
- 4 tsp. sugar, divided
- 3½ cups all purpose flour
- 1 egg
- 1 egg yolk
- 1 scant tsp. kosher salt
- 3½ -4 cups milk, divided
- 4 Tbsp. unsalted butter, melted and cooled
- 1 Tbsp. vegetable oil
- ¼ cup clarified butter
Instructions
- Lay the salmon on a work surface and run your hand over the meat side to find the pin bones. Remove the bones with fish tweezers or needle-nose pliers.
- In a small bowl, combine the salt, sugar, fennel seeds, lemon zest, and lime zest. Stir to blend. Rub over the meat side of the salmon to form a thin, even coating covering all of the meat. Wrap tightly in plastic wrap, place in a baking pan, and place a heavy pan on top to weight the fish down. Refrigerate for 24 to 48 hours.
- In a small bowl, stir the yeast with 3 tablespoons of warm water (between 100 – 115 degrees) and add ½ teaspoon of sugar and an optional 1 tablespoon of flour. Stir until well mixed. Let sit for 10 to 15 minutes or until the mixture is foamy and has visibly risen.
- In the bowl of an electric mixer, beat the eggs and the egg yolk. Stir in the remaining flour, sugar, salt and 2½ cups of the milk. Beat until smooth.
- Add the yeast and beat for 1½ minutes. Beat in the butter and oil. When the batter is smooth, cover the bowl with a cloth and allow it to rise in a warm place (between 82 to 88 degrees) until it doubles in size, approximately 1 hour.
- Once the batter has risen, warm the remaining milk until hot (between 170 to 180 degrees) and pour it quickly in the batter. Immediately stir the batter with a wooden spoon. Cover with a cloth and allow to rise again for 30 to 40 minutes.
- Remove the salmon from the refrigerator, unwrap, and wipe off the salt mixture. Place the salmon on a work surface, skin side up. Using a very sharp knife, cut away the skin by guiding the blade of the knife along the skin with one hand while cutting with the other. Cut the salmon into paper-thin slices.
- In a heavy-bottomed cast iron skillet that is well seasoned, melt 1 teaspoon of clarified butter over medium heat. Use a small ladle to draw from the foamy top half portion of the batter. Do not stir the batter.
- Ladle the desired amount of batter onto the hot skillet and cook until the edges start to brown a little, approximately 2 minutes. Flip the blin and cook for an additional minute or until done. Serve immediately with desired accompaniments.
- Arrange a slice of salmon on top of each blini (reserve any remaining salmon for other uses). Top each with a dollop of the 1⁄4 C. sour cream or crème fraîche and a tiny bit of chives. Place 2 blini on each of 6 small plates and serve.
Wine Pairing Recommendations
When it comes to pairing wine with citrus-cured salmon on blini, you want something that complements the bright, zesty flavors without overpowering the delicate fish. Kendall-Jackson offers some fantastic options that fit the bill perfectly. Their Vintner’s Reserve Chardonnay is a classic choice—its crisp acidity and subtle oak notes beautifully balance the citrus and richness of the salmon, while the creamy texture mirrors the smoothness of the blini and crème fraîche.
If you prefer a red, the Kendall-Jackson Pinot Noir is an elegant match. Light-bodied with bright red fruit and earthy undertones, it enhances the salmon’s complexity without overwhelming its delicate flavors. Both wines are versatile, approachable, and crafted to highlight freshness and balance, making them ideal partners for this refined appetizer.
