- 12 small blini (store-bought or homemade; about 2 in/5 cm each) - 8 oz (225 g) smoked salmon, thinly sliced - 1/2 cup (120 ml) sour cream or crème fraîche - 2 tbsp (30 ml) lemon juice - 2 tbsp (8 g) fresh dill, chopped - 1 tbsp (15 ml) finely chopped red onion or shallot - Freshly ground black pepper
1. If using homemade blini, cook small pancakes in a lightly buttered skillet until golden on both sides; keep warm. Mix sour cream with lemon juice, dill, and chopped onion and season with pepper. 2. Top each warm blini with a spoonful of the dill sour cream and a folded slice of smoked salmon; garnish with extra dill and serve immediately.
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