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Recipe: Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

Written by Redwood Hill on . Posted in Recipes

Use a squeeze bottle to create the heart-shape of these savory blini made with goat milk kefir. For the topping, 0ur sister brand, Green Valley Organics® ultra-creamy lactose free sour cream mixed with capers and zesty lemon adds the perfect touch. Make the batter a day ahead, or go a step further and make the blinis a day ahead, refrigerate and reheat on a baking sheet in a 300°F oven until warm. Got some gluten-free guests? Simply substitute your favorite gluten-free all-purpose baking flour blend and one teaspoon xanthan gum for the all-purpose flour. Buckwheat is gluten free. Be sure to have a thermometer on hand to assure the proper water and milk temperature.


Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

By Published:

  • Yield: 36 heart-shaped blini (12 Servings)
  • Prep:
  • Cook:
  • Ready In:

Savory appetizer bites made with Redwood Hill Farm Goat Milk Kefir and topped with a dollop of Green Valley Organics lactose free sour cream


  • 1 tsp yeast active, dry
  • 1/2 tsp sugar
  • 2 tbsp water warm (110F-115F)
  • 1 cup milk soy, rice or diary
  • 1 1/4 cup flour all-purpose
  • 1/2 cup flour buckweat
  • 1 tsp salt
  • 1/2 cup Redwood Hill Farm Goat Milk Kefir
  • 2 tbsp butter melted
  • 1/4 cup butter for cooking
  • 2 large egg(s) separated
  • 1 12-oz container Green Valley Organics Lactose Free Sour Cream
  • 1 clove garlic
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
  • 2 tbsp dill fresh chopped, plus more for garnish
  • 2 tbsp red onion finely chopped
  • 1/4 cup capers chopped, plus more for garnish
  • salt to taste
  • pepper to taste
  • 1/2 lbs. smoked salmon thinly sliced and cut into 36 bite-size pieces


  1. Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7 minutes, until frothy.
  2. Sift flours and salt into a separate bowl. Whisk in yeast mixture, then whisk in Redwood Hill Farm Plain Kefir, melted butter and egg yolks. Cover the bowl tightly with plastic wrap, set in a warm place and allow to rise for one hour.
  3. Beat egg whites until soft peaks form. Fold into batter, cover with plastic wrap and allow to rise 30 minutes longer. The batter should be bubbly.
  4. While the batter rises, whisk together sour cream, garlic, lemon juice, lemon zest, dill, onion and capers in a small bowl. Adjust seasonings and add salt and pepper to taste. Cover and refrigerate until ready to use.
  5. Heat a skillet over medium heat. Place batter in a squeeze bottle using a funnel. Add a tablespoon of melted buttery spread and swirl the pan to coat evenly.
  6. Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about 1 to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.
  7. Place cooked blini on a parchment-lined baking sheet and keep warm in a 200°F oven until ready to serve. Serve topped with smoked salmon and a dollop of Lemon Caper Sour Cream.
  8. Chef’s Make-Ahead Tip: To freeze blini, place parchment paper between each blini, wrap in plastic wrap and foil. To reheat, arrange blini on a parchment-lined baking sheet and warm in a 300°F oven for 10 to 12 minutes.

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