Jamie Oliver’s Smoked Salmon Blinis are little bite-sized pancakes topped with creamy, tangy goodness and silky smoked salmon. Imagine a soft, fluffy base with a subtle hint of yeast and then the luxurious flavor of smoked salmon melting in your mouth. These aren’t your average pancakes. they’re elegant, perfect for parties or a fancy brunch. Jamie’s version takes a classic Russian treat and gives it a fresh, modern twist with simple, fresh ingredients. They’re all about layering flavors: light blinis, creamy sour cream or crème fraîche, maybe a squeeze of lemon and the smoky punch of salmon.
What makes these blinis special is their texture and balance. They’re airy yet substantial enough to hold toppings without falling apart. The smoked salmon brings a salty, smoky depth, contrasting beautifully with the mild, slightly sweet pancakes and the freshness of herbs or citrus. You can eat these as appetizers or even a light meal. They look stunning on a plate. so they’re great for impressing guests.
Jamie Oliver Smoked Salmon Blinis Recipe
Ingredients Needed
Here’s what you’ll need to pull off Jamie’s smoked salmon blinis:
- Plain flour – the base for the batter.
- Self-raising flour – helps the blinis rise and become fluffy.
- Eggs – for binding and richness.
- Milk – to loosen the batter, making it smooth.
- Greek yogurt or sour cream. for a touch of tang and creaminess in the batter or as a topping.
- Smoked salmon – the star ingredient, thinly sliced.
- Fresh dill or chives. herbs bring freshness and color.
- Lemon – juice and zest for brightness.
- Butter or oil – for frying the blinis.
Optionally, Jamie sometimes adds a pinch of sugar or a bit of yeast to give the blinis a subtle tang and lift. The toppings can also include crème fraîche or a dollop of sour cream. Freshly ground black pepper is always a nice touch.
Equipment Needed
You don’t need much here but a few key tools will make your life easier:
- Mixing bowls – for combining your ingredients.
- Whisk or fork – to beat the eggs and mix the batter until smooth.
- Non-stick frying pan or griddle. to cook the blinis evenly and prevent sticking.
- Measuring cups and spoons. to keep your quantities accurate.
- Spatula – for flipping the blinis gently.
- Zester or grater – if you want to add lemon zest.
- Knife and chopping board. for slicing herbs and preparing the salmon.
- Serving platter or plates. to beautifully arrange your finished blinis.
Optional but helpful: a sieve for flour to avoid lumps and small bowls for prepping your toppings separately.
How To Make Jamie Oliver’s Smoked Salmon Blinis
Let’s get into the fun part. making these beauties!
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Mix the batter
Start by whisking together your plain and self-raising flour. Crack in your eggs, then pour in the milk gradually, whisking to avoid lumps. The batter should be smooth and a bit runny but not too thin. Some versions add a spoon of Greek yogurt for extra creaminess. Let the batter rest for 10-15 minutes if you can. it helps the blinis get fluffier.
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Cook the blinis
Heat your non-stick pan over medium heat and add a little butter or oil. Spoon small dollops of batter onto the pan, roughly the size of a tablespoon. Cook them slowly-around 1-2 minutes each side. You’ll know they’re ready to flip when bubbles form on the surface and the edges look set. Flip carefully and cook for another minute until golden and cooked through.
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Prepare toppings
While the blinis cook, mix a bit of sour cream or crème fraîche with lemon juice, zest and chopped dill or chives. Slice your smoked salmon thinly.
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Assemble
Stack or lay the blinis out on a plate. Add a small dollop of the creamy mixture on each, then top with a delicate slice of smoked salmon. Garnish with extra herbs and a squeeze of lemon if you like.
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Serve immediately
These blinis are best eaten fresh and warm, so serve right away for maximum yum.
What I Learnt
Making Jamie Oliver’s smoked salmon blinis taught me a few great lessons about cooking and flavors:
- Patience with batter resting pays off. Letting the batter rest really helps with fluffiness and texture. It gives the flour time to absorb the liquids fully.
- Low and slow is key. Cooking blinis over medium-low heat ensures they cook through without burning. The golden color and lightness depend on this careful heat control.
- Balancing flavors matters. The salty smokiness of the salmon is so much better when paired with creamy, tangy toppings and bright lemon. It’s a lesson in how contrasting flavors lift each other.
- Presentation counts. These little bites look stunning when assembled thoughtfully. Even simple dishes feel special when plated well.
- Simple ingredients can feel luxurious. There’s no complicated technique here, just fresh, quality ingredients combined well.
Recipe Tweaks For Jamie Oliver’s Smoked Salmon Blinis
Jamie Oliver’s smoked salmon blinis are already a delight but there’s always room to put your own spin on things. First off, the blini batter. if you want them fluffier, try swapping half the plain flour for buckwheat flour. It adds a subtle nutty flavor and a nice texture that pairs beautifully with the salmon. Also, gently folding in some chopped fresh dill or chives into the batter can add a fragrant herbiness.
If you’re feeling adventurous, add a hint of lemon zest to the batter or the cream topping. That little citrus punch cuts through the richness and gives the dish a fresh zing. Speaking of the cream topping, consider mixing crème fraîche with a dash of horseradish or wasabi. It brings a playful kick that contrasts perfectly with the smoky salmon.
For the salmon itself, if you want a smokier punch, lightly torch the slices before serving but be careful not to overdo it. you want subtle smokiness, not a burnt edge. Or, try layering the blinis with thin cucumber ribbons or avocado slices to add a creamy crunch and extra dimension.
Storage Tips For Leftovers
Smoked salmon blinis are best fresh, no doubt. But life isn’t always that simple and sometimes you’ll have leftovers. The biggest challenge is keeping the blinis soft and the salmon fresh without drying out.
Start by storing the blinis separately from the salmon. Stack the blinis in an airtight container with parchment paper between each one to prevent sticking and sogginess. They keep well in the fridge for up to two days.
For the smoked salmon, wrap it tightly in cling film or place it in an airtight container. Keep it chilled, ideally in the coldest part of your fridge and try to consume within two days. If you’re worried about the cream topping, don’t add it until you’re ready to serve again.
When you’re ready to eat the leftovers, warm the blinis gently in a low oven or toaster oven for a few minutes. Avoid microwaving-they turn rubbery fast. Then layer on the cold smoked salmon and fresh toppings. The key is keeping each component at its best, even if they aren’t freshly assembled.
What To Eat With Jamie Oliver’s Smoked Salmon Blinis?
These blinis are little flavor bombs, so pairing them is about balance and complementing those smoky, creamy notes. A crisp green salad with a tangy vinaigrette works wonders. think baby spinach, rocket or even a simple watercress salad. The peppery greens and acid cut through the richness beautifully.
If you’re aiming for a heartier meal, serve alongside a bowl of chilled cucumber soup or a light gazpacho. Their refreshing qualities cleanse the palate and keep things bright.
For drinks, dry sparkling wine or a crisp Sauvignon Blanc are fantastic matches. The bubbles and acidity lift the flavors, making each bite feel fresh and exciting. If you prefer non-alcoholic, try sparkling water with a splash of lemon or a lightly brewed green tea.
And don’t forget little extras-capers, finely chopped red onion or even a smear of horseradish cream on the side can add those finishing touches that make your blinis stand out.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Smoked Salmon Blinis?
You’ll need blinis, smoked salmon, crème fraîche, lemon, chives, and a bit of dill.
Can I Make The Blinis Ahead Of Time?
Yes! You can prepare the blinis a day before and keep them in an airtight container.
Is There A Substitute For Crème Fraîche In This Recipe?
You can use sour cream or Greek yogurt if you prefer a lighter option.
