Blinis with smoked salmon are one of my favorite appetizers to serve during the holidays, but traditional blinis can be tricky to make ahead. Classic Russian blinis are made with flour, milk, eggs, and yeast to create delicious yeasted mini pancakes, but this version is much simpler—and even better—because the baby potatoes give them an irresistibly crispy texture while also being naturally gluten-free. These smashed potato blinis are topped with smoked salmon, capers, red onions, and a rich, zesty cream cheese and sour cream mixture, making each bite perfectly savory with layers of flavor and texture. Elegant yet easy, these smoked salmon blinis will quickly become your go-to appetizer for dinner parties, Christmas Day, or even a cozy at-home date night.
Table of Contents
- Why You Will Love These Smashed Potato Smoked Salmon Blinis:
- Ingredients You Will Need:
- Kitchen Tools You Will Need:
- Smashed Potatoes
- How To Make These Smashed Potatoes with Smoked Salmon Blinis:
- Ways to Modify:
- Dietary Customizations:
- Serving Suggestions:
- Common Questions:
- Here Are A Few More Appetizers You May Enjoy:
- Smashed Potato Blinis with Smoked Salmon Recipe
Why You Will Love These Smashed Potato Smoked Salmon Blinis:
- The crispy texture of the potatoes makes for the perfect base for the creamy topping and salmon lox.
- These amazingly delicious potato blinis are ready to serve in less than an hour.
- Make a double batch of this savory dish for a crowd as the perfect appetizers on a charcuterie board!
- A perfect spin on the traditional Russian pancakes, this one is naturally gluten-free and grain-free.
- You can meal-prep these and quickly assemble them when ready to serve.
Ingredients You Will Need:
- Baby potatoes: For the best crispy results, I like to choose potatoes that are approximately 2 inches in diameter and similar sizes for even cooking. I would not recommend cutting regular potatoes for this recipe, as they won’t crisp up the same.
- Butter & Oil: Melted butter (salted or unsalted butter works fine) and olive oil make them crispier and give them more flavor.
- Seasonings: A simple sprinkling of sea salt and black pepper makes the perfect spice combination. Try white pepper for a mild spice.
- Smoked salmon: I like to buy thinly sliced smoked salmon lox for this recipe. You can usually find it in the frozen seafood section of your local grocery store.
- Capers: Capers give you the most delicious salty and tangy umami flavor.
- Onions: I love to use red onions and green onions for this recipe. You could also use shallots and chives.
- Lemon juice: Fresh lemon juice is my first choice, but you can use store-bought lemon juice. Add a bit of lemon zest for extra freshness.
- Sour cream: I love the zing that the sour cream gives the topping, but you could also use crème fraîche or Greek yogurt.
- Cream cheese: The cream cheese gives a delicious, creamy balance to the zest. I have some suggestions for anyone on a medically restrictive diet.
- Garnish: Everything but the bagel seasoning to sprinkle over the top is one of my favorite toppings. You can also serve with a squeeze of lemon juice from lemon wedges.
Kitchen Tools You Will Need:
- Large Baking Sheet
- Parchment Paper
- Large Pot
- Drinking Glass for jar or smashing
- Food Processor
- Small Bowl
Smashed Potatoes
Spray the bottom of your glass with cooking spray before smashing the potatoes to prevent them from sticking.
How To Make These Smashed Potatoes with Smoked Salmon Blinis:
- Add baby potatoes to a large boiling pot of water. Cook until the potatoes are soft and easily pricked with a fork. After draining, place the potatoes on the baking tray and smash them with a measuring cup or glass, ensuring that they stay in one piece but are very thin.
- Drizzle the potatoes with the melted butter and olive oil and sprinkle with salt and pepper.
- Bake in the warm oven for 20 minutes, then flip the potatoes over and bake for an additional 15-20 minutes, until the second side is light golden brown and crisp.
- While the potatoes are cooking in a food processor, combine the lemon juice, cream cheese, and sour cream until light and fluffy. Transfer to a small bowl and stir in the chopped green onions.
- To assemble, arrange the potatoes on a platter. Place a large dollop of the sour cream/cream cheese mixture on each potato. Place 2-3 capers on top, followed by a thin slice of smoked salmon and a slice of red onion.
Ways to Modify:
- Use ghee or avocado oil as substitutes or any combination you prefer.
- Use Greek yogurt, plain yogurt or an equal number of tablespoons crème fraîche instead of sour cream in the creamy spread.
- Add fresh herbs like some fresh dill.
Dietary Customizations:
- Dairy Free: Use a dairy-free sour cream and cream cheese for a delicious exchange. Follow Your Heart and Kitehill have great choices.
Serving Suggestions:
For an appetizer spread, I highly recommend serving the Smashed Potato Blinis alongside these Brie Puff Pastry Bites or a creamy Whipped Ricotta Dip with Hot Honey. If you want something spicy and crunchy, try Spicy Tuna Wonton Cups.
Common Questions:
Yes! This is an easy recipe to prep ahead. You can boil your potatoes and leave them to cool, or you can smash them while they’re hot and then store them in a single layer to assemble later. You can also bake the potatoes, and then, when you’re ready to serve, rewarm them in an air fryer at 350 degrees F for 10-15 minutes, in the oven at 350 degrees F for 15-20 minutes, or on a non-stick pan over medium heat. When reheating, spread oil or a thin layer of butter on top to help them from drying out too much. You can also prepare the cream topping in a separate bowl and cover it to store in the refrigerator until ready to dollop on top.
You enjoy the leftovers for 3-5 days when stored properly in an airtight container in the refrigerator. Be sure to store them in single layers so they don’t fall apart, and bring them to room temperature before storing. To warm potatoes again, use an air fryer or the oven and warm in an oven temperature of 350 degrees F for 20-30 minutes. You can also warm over medium-high heat in a non-stick skillet.
Blinis are a type of pancake that originated in Eastern Europe, primarily in Russia. A homemade blini is a bite-sized, sweet or savory thin pancake, often called Russian crepes. Traditional blini recipes are cooked on a large nonstick skillet, crepe pan, or electric griddle. With basic ingredients, plain blinis can be made with either a leavened or unleavened blini batter, and they are extremely versatile with sweet or savory toppings.
Here Are A Few More Appetizers You May Enjoy:
- Balsamic Zucchini and Pepper Crostini
- Prosciutto, Pear and Gargonzola Bites
- Poached Salmon Spread
- Bacon Wrapped Chicken and Jalapeno Bites
- Jalapeno Cottage Cheese Dip
If you make these Smoked Salmon and Smashed Potato Blinis, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, and I love seeing your photos!
Smashed Potato Blinis with Smoked Salmon
Ingredients
- 14 small baby potatoes approx 2 inches in diameter be sure to choose potatoes that are all similar size
- 2 tbsp melted butter
- 1 tbsp olive oil
- 1 ½ tsp salt
- ¼ tsp pepper
- 8 ounces smoked salmon lox
- 2 tbsp capers drained
- ½ red onion very thinly sliced and cut into ½ inch pieces
- 1 tbsp lemon juice
- 3 tbsp sour cream
- ⅓ cup cream cheese
- ¼ cup very finely chopped green onions
- Optional 1 tbsp everything but the bagel seasoning to sprinkle overtop
Instructions
- Preheat the oven to 400 degrees F and line a sheet pan with parchment paper
- Bring a large pot of water to a boil, add in 1 tsp of salt and once boiling add in the baby potatoes and cook for approximately 15-20 minutes or until the potatoes are soft and easily pricked with a fork.
- Drain the potatoes. Place the potatoes on the baking tray and use a measuring cup to gently press down and smash the potatoes, ensuring that they stay in one piece but are very thin (¼ – ½ an inch thick).
- Drizzle the potatoes with the melted butter and olive oil and sprinkle with ½ tsp salt and ¼ tsp pepper.
- Bake for 20 minutes, flip the potatoes over and bake for an additional 15-20 minutes until the potatoes are golden brown in color and crisp.
- While the potatoes are cooking in a food processor combine the lemon juice, cream cheese and sour cream until light and fluffy. Transfer to a bowl and stir in the chopped green onions.
- To assemble arrange the potatoes on a platter. Place a large dollop of the sour cream/cream cheese mixture on each potato. Place 2-3 capers on top followed by a thin piece of smoked salmon and finally 1-2 pieces of red onion.
Tried This Recipe?
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