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Almond Blini with Smoked Salmon and Dill Cream

2 stacks · 3.9 g net carbs

3.9g Net carbs 32.5g Fat 19.5g Protein 390.7 kcal
Almond Blini with Smoked Salmon and Dill Cream

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 stacks  ·  prep 10 min  ·  cook 10 min  ·  total 20 min  ·  difficulty easy

Pan-fried almond blini are cooked gently and topped with smoked salmon and a lemon-dill cream cheese. Eggs, almond flour and baking powder form the light batter, and cream cheese, lemon juice and dill make the topping. The batter is rested so the almond flour hydrates, then small rounds are cooked on medium heat until golden and set. Capers and black pepper provide a briny finish that contrasts with the rich cream cheese and silky smoked salmon.

Ingredients

  • almond flourFlour, Almond
    30 g
  • eggEgg, Whole, raw
    2 each
  • baking powderLeavening agents, Baking powder, double-acting, sodium aluminum sulfate
    2 g
  • unsalted butterButter, Without salt
    20 g
  • cream cheeseCream cheese, Regular, plain
    60 g
  • lemon juiceLemon juice, Raw
    10 ml
  • dillDill weed
    3 g
  • smoked salmonSalmon, Fish, chinook, smoked
    80 g
  • capersCapers, Canned
    8 g
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • nonstick skillet
  • spatula

Method

  1. Whisk together almond flour 30 g, baking powder 2 g, salt 2 g and black pepper 1 g in a bowl.
  2. Add egg 2 each and whisk until a smooth batter forms; let the batter rest 5 minutes so the almond flour hydrates and thickens.
  3. Heat a nonstick skillet over medium heat for about 2 minutes until evenly warm. Add 5 g unsalted butter and swirl to coat the surface.
  4. Scoop roughly 30 g of batter per blini into the skillet (3 blini per batch), cook 2.5 to 3 minutes until edges look set and the underside is golden, then flip and cook 1.5 to 2 minutes more until cooked through. Add 5 g unsalted butter between batches as needed and repeat until all batter is used.
  5. While blini cook, combine cream cheese 60 g, lemon juice 10 ml and dill 3 g in a small bowl and stir until smooth and spreadable; adjust seasoned salt if necessary.
  6. Arrange blini in two stacks (three blini per stack). Divide the cream cheese mixture between stacks, top each with smoked salmon 40 g and scatter capers 8 g over the tops. Serve immediately.
Whisk together almond flour 30 g, baking powder 2 g, salt 2 g and black pepper 1 g in a bowl.

Tips

Pro tip

  • If the pan is smoking, lower to medium-low and wipe out excess butter before continuing so blini brown without burning.
  • For a firmer topping, chill the cream cheese for 10 minutes before whipping with lemon juice and dill.
  • Use prosciutto instead of smoked salmon for a drier, salt-forward garnish and crisp it briefly in the skillet first.

Frequently asked questions

Can I use greek yogurt instead of cream cheese?
Yes. Greek yogurt will produce a tangier, looser topping, so strain it in a fine sieve or cheesecloth for 20 minutes to thicken before mixing with lemon juice and dill. The recipe uses cream cheese because it yields a spreadable, stable topping that sits on the blini without running.
What can I use instead of smoked salmon?
Use prosciutto or cooked bacon as alternatives. Prosciutto is saltier and drier, so briefly warm it in the skillet to render a touch of fat; the texture and mouthfeel will shift from silky to crisp and chewy.
Why do my blini break or spread too thin when I flip them?
The batter may be too loose or the pan not hot enough. Add 5 to 10 g more almond flour and let the batter rest 5 minutes to thicken, and ensure the skillet is fully at medium heat before cooking each batch.
Why is the cream cheese topping too runny after I add lemon juice?
Acid can loosen very soft cream cheese. Chill the cream cheese for 10 minutes or use less lemon juice, then whisk briefly; if needed, fold in a small extra amount of cream cheese to restore spreadable thickness.
Can I make this ahead or keep leftovers?
This one is meant to be served fresh, so it is not built around being made ahead. If there is anything left, the general rule still applies: refrigerate within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — at 40°F (4°C) or below, and reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per stack

Primary macros

3.9g Net carbs 7% 58% 35%
Net carbs Fat Protein
3.9 gNet carbs
19.5 gProtein
32.5 gFat
1.7 gFiber
390.7Calories

158.2 g per stack

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.