Spelt blini with hot-smoked salmon and crème fraîche

Get the party started with this spelt blini with hot-smoked salmon and crème fraîche recipe! Perfect to hand around as a starter at a family gathering, these bite-size snacks are a delight.

By Sarah Murphy
  • 40 mins preparation
  • Makes 24
  • Print


  • 2/3 cup plain spelt flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup buttermilk
  • 20 gram butter, melted
  • pinch of sea salt
  • 1 cup crème fraîche or sour cream
  • 1 teaspoon finely grated lemon zest, plus 2 teaspoons juice
  • 300 gram hot-smoked salmon, flaked
  • 3 radishes, trimmed, thinly sliced
  • 2 tablespoon fresh dill sprigs


  • 1
    Sift flour and baking powder into a medium bowl, then make a well in the centre. Whisk egg, buttermilk, butter and salt in a jug. Pour into dry ingredients, stirring until just combined. Stand for 5 minutes.
  • 2
    Coat the base of a large frying pan with cooking oil spray. Heat pan over medium heat. To make 6 blini at a time, spoon 2 teaspoons of the mixture into pan for each blini. Cook blini for 1 minute each side or until browned. Transfer to a wire rack to cool. Repeat with remaining mixture to make 24 blini in total.
  • 3
    Combine crème fraîche, zest and juice in a medium bowl. Season to taste.
  • 4
    Top each blini with crème fraîche mixture, salmon, radish and dill. Season with ground black pepper.


Use a mandoline or V-slicer to thinly slice the radishes.