You are here

Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

For blini batter
  Active dry yeast 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Warm water 2 Tablespoon (110 to 115 Degree F)
  Warm milk 1 Cup (16 tbs) (soy, rice or dairy milk 110 to 115 Degree F)
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Buckwheat flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Redwood hill farm plain kefir 1⁄2 Cup (8 tbs)
  Melted butter/Earth balance buttery spread 6 Tablespoon (use 1/4 cup for cooking)
  Eggs 2 Large, separated
For lemon caper sour cream
  Sour cream 12 Ounce (1 container Green Valley Organics)
  Garlic 1 Clove (5 gm), pressed or finely minced to make 1 teaspoon
  Fresh lemon juice 3 Tablespoon
  Lemon zest 2 Tablespoon (fresh)
  Chopped fresh dill 2 Tablespoon (plus more for garnish)
  Finely chopped red onion 2 Tablespoon
  Chopped capers 1⁄4 Cup (4 tbs) (plus more for garnish)
  Salt To Taste
  Freshly cracked black pepper To Taste
  Thinly sliced smoked salmon 1⁄2 Pound, cut into 36 bite size pieces

1. Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7 minutes, until frothy.
2. Sift flours and salt in to a separate bowl. Whisk in yeast mixture, then whisk in Redwood Hill Farm Plain Kefir, melted butter and egg yolks. Cover the bowl tightly with plastic wrap, set in a warm place and allow to rise for one hour.
3. Beat egg whites until soft peaks form. Fold into batter,cover with plastic wrap and allow to rise 30 minutes longer. The batter should be bubbly.
4. While the batter rises, whisk together sour cream, garlic, lemon juice, lemon zest, dill, onion and capers in a small bowl. Adjust seasonings and add salt and pepper to taste. Cover and refrigerate until ready to use.
5. Heat a skillet over medium heat. Place batter in a squeeze bottle using a funnel. Add a tablespoon of melted buttery spread and swirl the pan to coat evenly.
6. Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about1 to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.
7. Place cooked blini on aparchment-lined baking sheet and keep warm in a 200°F oven until ready to serve. Serve topped with smoked salmon and a dollop of Lemon Caper Sour Cream.

Chef’s Make-Ahead Tip:
To freeze blini, place parchment paper between each blini, wrap in plastic wrap and foil. To reheat, arrange blini on a parchment-lined baking sheet and warm in a 300°F oven for 10 to 12 minutes.


This recipe was contributed by Green Valley Organics. To learn more about Green Valley Organics or where you can buy their products visit

Recipe Summary

Our ultra-creamy sour cream mixed with capers and zesty lemon adds the perfect touch to these savory appetizer bites. Make the batter a day ahead, or go a step further and make the blinis a day ahead, refrigerate and reheat on a baking sheet in a 300°F oven until warm. Got some gluten-free guests? Simply substitute your favorite gluten-free all-purpose baking flour blend and one teaspoon xanthan gum for the all-purpose flour. Buckwheat is gluten free. Be sure to have a thermometer on hand to assure the proper water and milk temperature. Makes about 36 heart-shaped blini (3 per serving)

Rate It

Your rating: None
Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2779 Calories from Fat 1539

% Daily Value*

Total Fat 175 g268.5%

Saturated Fat 95.5 g477.7%

Trans Fat 0 g

Cholesterol 868.1 mg289.4%

Sodium 4905.4 mg204.4%

Total Carbohydrates 215 g71.7%

Dietary Fiber 16.5 g66.1%

Sugars 33.5 g

Protein 102 g203.6%

Vitamin A 149.3% Vitamin C 154.1%

Calcium 101.9% Iron 98.3%

*Based on a 2000 Calorie diet

Heart-Shaped Blini With Smoked Salmon And Lemon Caper Sour Cream Recipe