Ingredients
- 1 cup all-purpose flour (or whole wheat, gluten-free if desired)
- 2 large eggs
- 1 cup whole milk (or buttermilk)
- 1 tsp baking powder
- 1/4 cup fresh dill, chopped
- 8 oz smoked salmon
- 8 oz cream cheese (or Greek yogurt)
- Zest of 1 lemon
- Salt and pepper to taste
- Butter or oil for cooking
Instructions
- Prepare the Blinis: In a bowl, whisk together the flour, baking powder, and a pinch of salt. In another bowl, mix the eggs, milk, and melted butter. Combine the wet and dry ingredients until just mixed—don’t overwork it; we want those blinis tender!
- Cook the Blinis: Over medium heat, lightly grease a skillet. Pour a ladleful of the batter and cook until small bubbles appear on the surface, then flip and cook until golden. Repeat until all the batter is used, stacking the blinis on a plate.
- Make the Spread: In a bowl, whip cream cheese until smooth. Stir in chopped dill, lemon zest, a pinch of salt, and pepper to taste.
- Layer the Cake: Begin with a blini as the bottom layer, then layer generously with your cream cheese mixture and a slice of smoked salmon. Continue layering until you reach the top, finishing with a blini.
- Chill and Serve: Refrigerate the cake for at least half an hour before slicing—this helps the flavors meld beautifully.
Notes
For perfect blinis, use a non-stick pan and keep the temperature medium. Don’t skip the chill time before serving to allow flavors to develop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Cooking
- Cuisine: International
- Diet: Pescatarian