Blini with Crème Fraîche and Smoked Salmon

June  5, 2017
4.5 Stars
Photo by Julia Gartland
Author Notes

A classic combo that's great for brunches, cocktail parties, or light lunches. —Erin Jeanne McDowell

  • Makes 8-10 servings as an appetizer
  • 1 recipe Buckwheat Blini (https://food52.com/recipes...)
  • 2/3 cup creme fraiche
  • 4 ounces smoked salmon
  • 1/3 cup dill sprigs
  • freshly ground black pepper
In This Recipe
  1. Top each blini with 1 teaspoon crème fraiche. Divide the salmon evenly between the blini, on top of the crème fraiche.
  2. Top each with a sprig of dill and a grating of freshly ground pepper. Serve immediately.

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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell

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