“A few years ago, a friend of Ina Garten's (The Barefoot Contessa) in Paris threw a party, but there was a problem. While he had taken care of the drinks, the food slipped his mind. Ina stepped in with these crowd-pleasing blini topped with smoked salmon and creme fraiche. It was a brilliant save, brightened even further with some bubbly. Recipe created by Ina Garten and courtesy of the April 2002 issue of O, The Oprah Magazine.”

Ingredients Nutrition


  1. In a small saucepan, clarify butter by simmering over low heat. Set aside, allowing milk solids to sink to bottom. Pour off clear yellow liquid & reserve; discard white sediment.
  2. Whisk together flours, baking powder, salt, egg, milk and 1 Tablespoon clarified butter until smooth.
  3. Heat 2 Tablespoons clarified butter in a small skillet and drop batter in 1 Tablespoon at a time.
  4. Cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook until golden brown.
  5. Repeat with remaining batter.
  6. Place 1 piece of smoked salmon on top of each of the blini.
  7. Add a dollop of creme fariche, a dill sprig and a sprinkling of salmon caviar, if desired.
  8. Serve immediately.

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