Why You’ll Love This Recipe

I love these salmon blinis because they strike that perfect balance between flavor and presentation. The smoky richness of the salmon pairs beautifully with the tangy labneh, while the cucumber adds a refreshing crunch. The lemon zest on top brightens everything, making each bite feel light and luxurious. Best of all, they take only minutes to assemble, so I can spend less time in the kitchen and more time with guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

205g packet mini blinis
200g labneh
1 Lebanese cucumber, cut into ribbons, halved lengthways
2 x 150g portions hot-smoked salmon, flaked
Lemon zest, to serve

Directions

1. I start by heating the mini blinis according to the packet directions, just until they’re warm and lightly golden.

2. Once warm, I spread each blini with a dollop of labneh. Then I top them with a few cucumber ribbons and flaked pieces of hot-smoked salmon.

3. I finish by sprinkling over some freshly grated lemon zest, then season lightly with salt and pepper before serving.

Servings and Timing

This recipe makes 20 blinis.
Prep time: 15 minutes
Total time: 15 minutes

Variations

Sometimes I swap labneh for cream cheese, sour cream, or Greek yogurt for a slightly different texture. If I want a touch of sweetness, I drizzle a tiny bit of honey before adding the salmon. For extra flavor, I like topping them with a few capers, fresh dill, or thinly sliced red onion. When I’m serving a larger crowd, I make a mix of toppings—some with salmon and others with roasted beetroot or avocado for variety.

Storage/Reheating

I assemble these blinis just before serving so they stay fresh and crisp. However, I can prepare all the components ahead of time: heat the blinis, slice the cucumber, and flake the salmon. I keep everything in separate containers in the fridge for up to 1 day. If needed, I reheat the blinis in a warm oven for a few minutes before assembling.

FAQs

Can I make the blinis from scratch?

Yes, I can make homemade blinis using a simple batter of flour, milk, egg, and baking powder. They taste great fresh off the pan.

What’s the difference between hot-smoked and cold-smoked salmon?

Hot-smoked salmon is cooked during the smoking process, giving it a flaky texture, while cold-smoked salmon is cured and has a silky texture.

Can I use another spread instead of labneh?

Definitely. Cream cheese, mascarpone, or ricotta all work well as creamy bases.

Can I make these blinis gluten-free?

Yes, I use gluten-free blinis or small rice crackers as an alternative base.

How can I garnish them for a fancy look?

I like to add micro herbs, dill fronds, or tiny lemon wedges on top for an elegant presentation.

Can I serve them cold?

Yes, they’re delicious served chilled, especially on a warm day.

What’s the best way to cut the cucumber ribbons?

I use a vegetable peeler or mandoline to create thin, even ribbons that fold nicely on top of each blini.

Can I add more toppings?

Of course. I sometimes add a small spoonful of salmon roe or a drizzle of olive oil for extra flavor.

How do I stop the blinis from going soggy?

I assemble them right before serving and avoid overloading them with labneh to keep them crisp.

Can I make this into a larger appetizer?

Yes, I layer the same ingredients on toasted baguette slices or flatbread for a more substantial bite.

Conclusion

These hot-smoked salmon blinis are one of my go-to appetizers for effortless entertaining. I love how the creamy labneh, fresh cucumber, and smoky salmon come together in a perfect little bite, finished with zesty lemon. They’re elegant, refreshing, and so quick to make—ideal for any occasion when I want something light, pretty, and full of flavor.