Looking for an easy recipe for holiday entertaining that is also low-carb? These one-bite Low-Carb Smoked Salmon Blinis are the perfect hors-d’oeuvre to serve or take to your next holiday party.
It’s difficult to stick to low-carb eating during the festive season, so make something keto-friendly to share with your friends and family.
The blinis are made using coconut flour so they are also gluten-free.
This recipe is so easy to make.
The blinis or mini-pancakes can be made a day ahead, leaving you to add the smoked salmon, cream cheese and dill on the day.
They are the perfect make ahead appetizer.
How to make Keto Smoked Salmon Blinis
Cooking Tips & Tricks for Speedy Low-Carb Smoked Salmon Blinis
- How big should blinis be? The best size for bite-sized blinis, perfect to serve as an hors-d’oeuvre is about 1 to 1.5 inch (3-4cm) diameter in size
- Blinis fragile? The blinis are still fragile when cooking on the first side. When they are nicely browned, flip very carefully as the uncooked size will still be quite moist. Turn them carefully with a spatula to ensure they stay together. They will be very solid after cooked on both sides.
- How do I know the blinis are cooked? If you aren’t sure if they have cooked through, test one by cutting in half and it will no longer be moist (batter still visible) inside
- Blinis fall apart when flipping? You may need to cook them at higher heat or for longer before turning
- Leftover blinis? Store leftover blinis (with or without toppings) in an airtight container in the fridge for 3-4 days.
- Make ahead? Make the blinis a day ahead and store in an airtight container in the fridge. The cream cheese mixture can also be made the day before. Add the toppings to the blinis up to an hour or two before serving.
For some great ideas on how to survive the holiday season (or any party) on a low-carb diet, check out these posts:
3 Ways to AVOID Weight Gain Over the Festive Season
How To Stay Keto Over The Holidays – 3 Foolproof Tips For Success!
The Practical Guide To Low-Carb Alcohol – with FREE cheatsheet download
Low-Carb Travel Toolkit – 11 Essential Items for Savvy Travellers
Some other low-carb recipes for entertaining:
The Ultimate Low-Carb Antipasto Platter
Low-Carb Strawberry Cheesecake Energy Balls
Low-Carb Salted Raspberry Chocolate Bark – 4 Ingredients
Low-Carb Spicy Margarita (keto, sugar-free)
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Low-Carb Smoked Salmon Blinis
- 1/2 cup coconut flour
- 1/2 tsp baking powder gluten free
- 1/2 tsp salt
- 3 eggs
- 4 tbsp butter 2 tbsp melted and 2 tbsp butter for cooking
- 3/4 cup almond milk or other low carb milk
- 8 oz cream cheese
- 4 oz smoked salmon
- 1 tbsp lemon juice
- 1/4 cup dill sprigs finely chopped
- Mix together in a bowl, the coconut flour, baking powder and salt.
- Add the eggs and stir gently till combined.
- Pour in the melted butter (2 tbsp)
- Now add in the milk gradually, stirring until combined after each addition.
- Continue to add the milk until it is combined and the batter is thick.
- Heat a frypan to medium heat and add a tsp butter.
- Using a teaspoon, add a dollop of batter about 1 to 1.5 inch (3-4cm) diameter in size to the frypan and press down with the back of the spoon to form a flat round shape. Continue to add teaspoons of batter till pan is filled.
- Cook for about 2 mins or until browned and then very carefully flip and cook for another 1-2 mins on the other side.
- Place cooked blinis on a plate lined with paper towel.
- Add another tsp butter to the pan and cook another batch of blinis. Continue until all the batter is used.
- In a bowl, combine the cream cheese with 1 tbsp lemon juice.
- Top each blini with some of the cream cheese mixture, smoked salmon and dill.
Based on a recipe from http://annavocino.com/
- The best size for bite-sized blinis, perfect to serve as an hors-d'oeuvre is about 1 to 1.5 inch (3-4cm) diameter in size
- The blinis are still fragile when cooking on the first side. When they are nicely browned, flip very carefully as the uncooked size will still be quite moist. Turn them carefully with a spatula to ensure they stay together. They will be very solid after cooked on both sides.
- If you aren't sure if they have cooked through, test one by cutting in half and it will no longer be moist (batter still visible) inside
- If blinis fall apart when flipping, you may need to cook them at higher heat or for longer before turning
This post was originally published in December of 2016, but was updated with extra cooking tips in April of 2019.
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I made these, following instructions carefully. They are pretty, but are so fragile they can barely be picked up even without any topping. I added an extra egg which helped a bit. They taste like coconut and only like coconut even with the addition of chopped chives and lime juice. Also the instructions should emphasize the importance of making then *very* small, and cooking the first side until well-browned (nearly cooked through) before trying to turn them.
Thank for your feedback – I will add to the instructions that they should be kept small. They are a bite-sized appetizer so about 1 to 1.5 inch diameter is ideal (5cm). I find that they are quite fragile and need to be turned carefully, but once cooked on both sides, they are very solid. The other thing that might have caused them to be fragile is if the heat wasn’t high enough.