Recipe courtesy of Wolfgang Puck

Postrio Smoked Salmon on Blini

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Blini batter:

1 cup flour

1 cup of whole wheat or buckwheat flour

1 teaspoon baking powder

3 egg yolks

1 cup buttermilk

2 cups whole milk

1 red onion, small dice, caramelized

3 lemons, zest only, finely chopped

1 tablespoon chives chopped

1 tablespoon parsley chopped

Salt and pepper, to taste

Dill Cream:

1 cup sour cream

1 tablespoon shallots, chopped

2 tablespoon dill, chopped

2 teaspoons lemon juice

Salt and pepper, to taste


2 ounces dill cream

1 blini

4 ounces smoked salmon, thinly sliced

1/4-ounce osetra caviar

1 tablespoon chives, finely chopped

1 tablespoon red onion, finely chopped


  1. Sift the flours and the baking powder together. In a bowl, mix the egg yolks and milks together, add the sifted flour mixture, onion, lemon zest, chives, parsley, salt and pepper. Mix gently with a rubber spatula until the consistency of pancake batter, you may need to add a little more whole milk. Fold in the egg whites. On a hot griddle, melt a little butter. Ladle 3 to 4 ounces of the batter into the melted butter and flip when golden brown. Continue cooking until cooked all the way through.
  2. Assembly: Place the warm blini on the serving plate. Spread the dill cream over the blini. Lay a piece of sliced salmon across the top of the blini, covering it entirely. Place a little more dill cream in the center of the salmon. Place the caviar on top of the dill cream. Sprinkle the chives and red onion on the salmon, for garnish.

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