Smoked Salmon Blinis - My Gorgeous Recipes (2024)

FAQs

Can you serve blinis cold? ›

24 soft blini pancakes with a refreshing crème fraîche and chive dip and slices of mild, oak-smoked Scottish salmon to swirl on top. The blinis can be served hot or cold - just add lemon wedges for your guests to squeeze over. A classic choice for a party, made even better with a glass of fizz.

Easy Pairings for Smoked Salmon

Tossed into a green salad with a lemony dressing. Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil. As deconstructed sushi: Eat it with steamed short-grain rice, avocado, cucumber, and seaweed strips for folding up the bites.

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil.

If you're looking for a more traditional option, water crackers are a classic choice that won't overpower the delicate flavor of the fish. For something with a bit more crunch, consider using rye crackers, which offer a hearty texture that pairs perfectly with the smokiness of the salmon.

Please note, blinis require cooking prior to eating.

Traditionally they are served with sour cream, melted butter, caviar, and fruits or berries varenie (compote). Over the last thousand years, much has changed in the process of cooking blini and many traditions have been linked to Russian pancakes.

I like a combination of cool cucumbers and tomatoes with bold, peppery radish, red onion, and crispy green peppers. Slicing the veggies thinly into rounds makes them easy to stack with the salmon on top of your favorite cracker, bagel or whatever you serve along.

The classic option is to serve a slice of the fish on a pancake or blini, but try it out in homemade sushi with cold smoked salmon, in tortilla rolls with cream cheese, or on toasted crostini too.

Move your salmon to the refrigerator and chill completely before slicing very thin and serving with your favorite accouterments like cream cheese, lemon wedges, capers, thin sliced red onions, and bagels.

Smoked fish is served cold. Germans typically have it with some white bread or with a side of boiled potatoes.

What is smoked salmon with cream cheese called? ›

Lox, which is commonly often served on bagels with cream cheese, was traditionally made from the belly of the fish. These days, other parts of the fish can be used.

Fresh goat cheese with chives mixed in would probably go well too. I will third the goat cheese suggestion. Also, mascarpone, while very similar to cream cheese (is there a difference?), with some chopped capers and lemon zest complements the richness of the salmon nicely.

Since it is already 'cooked', you can eat the succulent slices straight off the package (my personal favorite); put it on toast with cream cheese for a great quick snack; make yourself a smoked salmon sandwich on the go; or prepare a four-course gourmet meal based on the delicate treat.

The combination of flavors ranging from deliciously smoked salmon to and array of cheeses and crackers with tons of little accompaniments like dill, hard boiled eggs, onions, etc… It's literally the perfect way to make your perfect protein packed bite that is also hearty enough as a main course at times.

Preparation and Usage. This product is ready to eat and can be served hot or cold.

The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.

Storing: Blinis are best made on the day of serving (make in morning then serving that evening is fine). We tried keeping them in the pantry, fridge and freezer overnight but they were all a little less fresh than ideal the next day.

Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life. It can be enjoyed for up to a week.