Smoked Salmon Blini, Dill Crème Fraiche and Caviar by Paul Foster
These smoked salmon blinis from chef Paul Foster are perfect as a starter. A savoury fluffy pancake topped with fragrant dill crème fraiche topped with a little caviar for an elegant flourish. Small but truly delicious!
Recipe Courtesy of Paul Foster owner of Salt Restaurant
Tips on how to make the perfect pancake click HERE
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Equipment
Ingredients
Blini Batter:
- 150g Plain Flour
- 2 Teaspoon Baking Powder
- 3 Medium Eggs
- 60g Milk
- ½ Teaspoon Salt
- 100g Clarified Butter (for cooking)
To serve:
- 100g sliced Smoked Salmon
- 1 tub Crème Fraiche
- Fresh Dill
- 1 Lemon
- 1 Tub Caviar
Cooking Method
Blini Batter:
- In a mixing bowl, sift the flour, baking powder and salt together.
- Add the eggs and mix to a smooth paste.
- Slowly add the milk and mix to a smooth batter. Use immediately.
- Heat a large ProWare non-stick frying pan over a moderate heat and add a small amount of the clarified butter.
- Carefully spoon a small amount of batter into the pan to create a small round pancake, (using a piping bag will make a rounder consistent pancake).
- Repeat this process around the outside of the pan in a clockwise direction.

- After 1-2 minutes of cooking, flip the blini over to continue cooking on the other side for a further 1-2 minutes.
- Repeat this process clockwise, starting with the first blini that was spooned into the pan.
Dill Crème Fraiche
- Finely chop the dill.

- Place the Crème Fraiche into a mixing bowl and start to whip.
- Add a pinch of salt and a squeeze of lemon juice to taste.
- Add the chopped dill and return to the fridge for an hour before use.
To serve:
Tear a good slice of smoked salmon and place on top of the Blini, spoon on a generous amount of crème fraiche and a generous amount of Caviar. Garnish with a picked sprig of Dill and serve.