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
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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
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 flour30 gFlour, Almond
egg2 eachEgg, Whole, raw
baking powder2 gLeavening agents, Baking powder, double-acting, sodium aluminum sulfate
unsalted butter20 gButter, Without salt
cream cheese60 gCream cheese, Regular, plain
lemon juice10 mlLemon juice, Raw
dill3 gDill weed
smoked salmon80 gSalmon, Fish, chinook, smoked
capers8 gCapers, Canned
salt2 gSalt, Table
black pepper1 gSpices, Pepper, black
Equipment
nonstick skillet- spatula
Method
- Whisk together almond flour, baking powder, salt and black pepper in a bowl.
- Add the eggs and whisk until a smooth batter forms; let the batter rest 5 minutes so the almond flour hydrates and thickens.
- Heat a nonstick skillet over medium heat for about 2 minutes until evenly warm. Add unsalted butter and swirl to coat the surface.
- Scoop portions of batter per blini (three blini per batch) into the skillet, 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 unsalted butter between batches as needed and repeat until all batter is used.
- While blini cook, combine cream cheese, lemon juice and dill in a small bowl and stir until smooth and spreadable; adjust seasoned salt if necessary.
- Arrange blini in two stacks (three blini per stack). Divide the cream cheese mixture between stacks, top each with smoked salmon and scatter capers over the tops. Serve immediately.
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
Electrolytes
Minerals
- Calcium
- 161 mg
- Iron
- 1.99 mg
- Magnesium
- 57 mg
- Phosphorus
- 294 mg
- Potassium
- 301 mg
- Zinc
- 1.39 mg
- Copper
- 0.266 mg
- Selenium
- —
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- 0.081 mg
- Riboflavin (B2)
- 0.447 mg
- Niacin (B3)
- 2.58 mg
- Pantothenic acid (B5)
- —
- Vitamin B6
- 0.177 mg
- Folate
- 49 µg
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
158.2 g per stack
9 figures are unavailable. Nothing was estimated in its place.
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Published 18 August 2026 · updated 8 September 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.
Almond Blini with Smoked Salmon and Dill Cream — printed from https://twentygrams.app/recipes/almond-blini-with-smoked-salmon-and-dill-cream-b0f5c919