“A delicacy best enjoyed with a glass of champagne, Smoked Salmon Blinis are a quick and easy appetizer that pack a surprisingly savory taste.”

In celebration of New Years, my Aunty Kemi prepared one of her favorite canapés just before dinner. I have never been a big fan of raw fish so I was definitely skeptical when I realized she wasn’t heating the salmon. I was expecting a fishy and sour taste. To my surprise I was greeted by a taste very similar to smoked meat and cheese. When eating Smoked Salmon Blinis its recommended one eats a Blini whole rather than taking bites of it. The taste will be better that way!


  1. Grill the blinis for one to two minutes on either side. (If you don’t have a grill, warm them in the oven on 200 for 8 minutes or until desired brown/crispness)
  2. Top each blini with a little of Creme Fraiche, a slice of smoked salmon and a pinch of chopped curly parsley.
  3. Serve!

FYI: Let Salmon sit at room temperature for 10 to 15 minutes before preparing the Blinis. 


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