Blinis are a beloved part of Polish cuisine and a fantastic base for festive, luxurious toppings.
This recipe for smoked salmon and dill blinis, enhanced with caviar and a touch of sour cream, is a beautiful appetizer for christmas or any holiday meal.
It’s a twist on traditional Polish food, bringing together classic elements with a bit of opulence – perfect for Polish Christmas recipes and holiday meal ideas.
Ingredients Required To Make Smoked Salmon and Dill Blinis with Caviar For Christmas
For the Blinis (makes about 24 small blinis):
- One cup of buckwheat flour (for a robust flavor) or all-purpose flour (for a more subtle flavor) – either of them works
- 1/2 cup milk, warmed
- 1/2 cup water, warmed
- 1/2 cup sour cream
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons active dry yeast
- 2 large eggs, separated
- 1 tablespoon fresh dill, finely chopped
- Butter, for cooking
For the Toppings:
- Approximately seven ounces of thinly sliced smoked salmon (somewhere around 200 Grams)
- 1/2 cup sour cream or creme fraiche
- 2-3 tablespoons fresh dill, chopped
- Lemon zest, from 1 lemon
- Freshly ground black pepper, to taste
- Caviar (black or red, about 1/4 cup or to taste)
- Fresh dill sprigs, for garnish
Instructions To Make Smoked Salmon and Dill Blinis with Caviar For Christmas
Step 1: Preparing the Blini Batter
The base of this Polish Christmas recipe is the blini, a small pancake that hails from Slavic cuisine.
Traditionally made with buckwheat flour, blinis are commonly served as a vehicle for festive Polish dishes.
Activate the Yeast
In order to activate the yeast, combine warm milk, water, sugar, and a sprinkle of active dry yeast in a small bowl, stirring gently to awaken the little yeast fairies.
Let this sit for about 10 minutes until it becomes foamy – an indicator that the yeast is active.
Prepare the Batter
In a medium mixing bowl, whisk together the flour and salt.
In another bowl, whisk together the egg yolks and sour cream until smooth, then add this to the flour mixture.
Gradually pour in the milk-yeast mixture, stirring until you achieve a smooth batter.
Incorporate Fresh Dill
For that touch of festive flavor, add in the freshly chopped dill.
This not only adds a vibrant pop of color but also introduces a subtle, herbaceous aroma that perfectly complements the rich flavors of smoked salmon and caviar.
Whip the Egg Whites
In a separate clean, dry bowl, whisk the egg whites until soft peaks form.
Carefully fold the fluffy egg whites into the batter with a rubber spatula.
This will make the blinis fluffy and light, a perfect texture for holding rich toppings.
Rest the Batter
Cover the bowl with a clean kitchen towel (or even a soft cotton cloth works equally well) and allow the batter to rest in a warm place for about 40 minutes.
This resting time helps develop flavor and makes the blinis a bit airy, giving them that characteristic lightness traditional to Polish cuisine.
Step 2: Cooking the Blinis
Cooking blinis is an easy, enjoyable process that fills the kitchen with warmth, making it an ideal activity during Christmas cooking sessions. Here’s how to get these golden rounds just right:
Heat the Pan
Warm a non-stick pan over medium heat and melt a small knob of butter, swirling it around to coat the pan.
Cook the Blinis
Using a tablespoon, dollop small mounds of batter onto the pan, forming about 2 inch rounds. Avoid overcrowding the pan, cook only a few at a time to ensure even cooking.
Keep an Eye on Bubbles
Watch for tiny bubbles forming on the surface of each blini before flipping them over after 1-2 minutes.
Flip them over and cook for another 1-2 minutes on the other side, until both sides are golden brown.
Repeat until all batter is used, adding a little more butter to the pan between batches if necessary.
Keep Warm
As you cook, place the finished blinis on a baking sheet in a warm oven (about 200°F) to keep them warm for serving.
These make-ahead blinis can also be reheated slightly before assembling if prepared in advance.
Step 3: Preparing the Toppings
The beauty of Polish holiday recipes lies in their simplicity, allowing each ingredient to shine.
Here, smoked salmon and dill, classic flavors in Polish cuisine, are elevated with a touch of caviar.
Season the Sour Cream
In a small bowl, combine the sour cream with chopped dill and lemon zest.
The citrus zest brightens the dish, cutting through the richness of the smoked salmon and sour cream.
Adjust the seasoning with a dash of salt and pepper to your liking just make sure to pour it a little bit at a time to be on the safer side.
Slice the Smoked Salmon
If necessary, slice the smoked salmon into small pieces that fit neatly onto each blini. This way, each bite will have the perfect balance of flavors.
Step 4: Assembling the Blinis
Assembling these blinis is like decorating each piece with a touch of luxury, making them ideal for traditional holiday foods or a Christmas Eve spread.
Add a Dollop of Dill Cream
Take each warm blini and add a small dollop of the dill-infused sour cream.
Layer with Smoked Salmon
Place a small slice of smoked salmon on top of the sour cream. The contrast of the creamy base with the silky, salty salmon creates a delightful texture.
Garnish with Caviar
For the finishing touch, add a small spoonful of caviar on top of each blini.
This adds a burst of flavor that is both salty and umami, balancing out the mild blini and rich salmon. Use black or red caviar based on preference.
Add Fresh Dill Sprigs
Garnish each blini with a tiny sprig of fresh dill. This final touch enhances the visual appeal, adding a pop of green that’s reminiscent of the Polish Christmas table.
Tips for Successful Meal Organization
- Make Ahead Option: The blinis can be made up to a day in advance and gently reheated before serving. If you’re planning a larger holiday spread, this tip can save precious prep time.
- Caviar Substitutes: If caviar isn’t available or if you’re looking for a more budget-friendly option, consider using roe from trout or lumpfish, both of which work beautifully and add a similar texture.
- Choosing the Smoked Salmon: Traditional Polish smoked fish can vary, but opting for a high-quality smoked salmon adds a nice twist. You can use cold-smoked or hot-smoked salmon based on your preference.
Serving Suggestions and Variations
This Polish Christmas recipe for smoked salmon and dill blinis can be adapted to suit various palates and occasions. Here are some ideas to switch things up:
- Polish Vodka Pairing: Serve with a shot of chilled Polish vodka, as the sharpness of vodka complements the creamy, rich flavors.
- Add Pickled Vegetables: For extra tang, serve alongside pickled cucumbers or radishes. Pickling is a huge part of traditional Polish food and provides a nice contrast.
- Make It a Platter: Arrange the blinis on a festive platter with garnishes like lemon wedges, fresh herbs, and extra caviar or roe for guests to customize their own bites.
Final Thoughts
This recipe is inspired by the balance of flavors found in festive Polish dishes i.e. a little sour, a touch of saltiness, and herbs that give brightness.
In Poland, Christmas cooking is a joyful event, where family and friends gather around the table to enjoy familiar flavors with a bit of a celebration in each bite.
These blinis capture that spirit by combining the traditional flavors of dill, smoked fish, and sour cream – all popular in Poland – with the elegance of caviar.
It’s a dish that truly elevates Polish cuisine into the realm of festive and indulgent.
Whether you’re a fan of traditional Polish recipes or looking for unique holiday meal ideas, these smoked salmon and dill blinis offer something special
Perfectly bite-sized and packed with complementary flavors, they are a delicious addition to any holiday celebration, adding a touch of elegance that feels right at home on the Christmas table.
