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  • Prep
    40 minutes
  • Cook
    20 minutes
  • Ready in
    1 hour

Ricotta Blinis with Smoked Salmon


Serves 24 pieces
250 g (1/2 lb) cream cheese
1 lemon, zest only, finely chopped
125 mL (1/2 cup) Dairyland milk
5 mL (1 tsp) sugar
5 mL (1 tsp)
active dry yeast
2 eggs
300 g (10 oz) Saputo Ricotta di Campagna cheese
90 mL (6 tbsp) all-purpose flour
5 mL (1 tsp)
baking powder
2.5 mL (1/2 tsp) salt
15 mL (1 tbsp) vegetable oil
170 g (12 slices) smoked salmon, each slice halved
24 sprigs
fresh dill


1 Warm the cream cheese briefly in the microwave to soften then mix in the lemon zest. Set aside (this may be done up to two days ahead of time.)
2 Heat the milk in the microwave for 10 seconds until just warm to the touch. Transfer to a bowl, add the sugar and stir to dissolve. Add yeast, stir, and allow to sit for 10 minutes.
3 Using a whisk, add the eggs and ricotta to the milk mixture and beat well. Sift together the flour, baking powder and salt, and add them to the ricotta mixture. Whisk to incorporate.
4 Heat a crepe or non-stick pan on medium-low heat. When hot enough to sizzle a bead of water, add 2.5 mL (1/2 tsp) of oil and swirl to coat the pan.
5 Drop rounded tablespoons of batter into the pan and cook for 1 to 2 minutes until the top is bubbly. Using a small spatula, flip and cook for 1 minute more. Remove to a plate and allow to cool. Continue with the remaining batter, adding more oil as needed.
6 To assemble, place a teaspoon of the cream cheese on each blini, top with a piece of smoked salmon and garnish with a sprig of dill.

Dairyland products in the recipe