Buckwheat blini with smoked salmon

Buckwheat blini with smoked salmon

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  • 1:35 Prep
  • 0:15 Cook
  • Makes 30
  • Advanced

finger food for a special occasion is made simple with these special little blinis that have a smoked salmon and creme fraiche topping.

Featured in
Celebrations, French recipes


  • 1 1/4 cups milk
  • 60g butter
  • 3/4 cup buckwheat flour, sifted
  • 1/2 cup plain flour, sifted
  • 8g sachet dry instant yeast
  • 2 teaspoons caster sugar
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 200ml creme fraiche
  • 1 tablespoon horseradish cream
  • 2 tablespoons dill, chopped
  • 300g smoked salmon, sliced


  • Step 1
    Place milk and 30g butter in a small saucepan over medium-low heat. Heat for 2 minutes or until butter just melts and mixture is warm. Remove from heat.
  • Step 2
    Combine flours, yeast, sugar and salt in a bowl. Make a well in the centre. Lightly beat egg yolks and add to flour mixture. Gradually add warmed milk mixture, whisking constantly to form a smooth, thick batter. Cover and stand in a warm place for 1 hour or until mixture has doubled in size.
  • Step 3
    Using electric beaters, beat eggwhites until firm peaks form. Gently fold through flour mixture. Melt remaining 30g butter in a microwave-safe bowl on MEDIUM (50%) for 50 to 60 seconds. Heat a large, non-stick frying pan over medium heat. Brush pan with a little of the melted butter. Using 1 tablespoon of batter per blini, cook blini in batches for 1 minute each side or until golden and just cooked through. Remove to a clean tea towel. Wrap to keep warm.
  • Step 4
    Combine creme fraiche, horseradish cream and dill in a bowl. Season with salt and pepper. Place blini on a serving tray. Spoon 1 teaspoon of mixture onto each. Top with salmon. Serve.

  • Author: Alison Adams
  • Image credit: Mark O'Meara & Ben Dearnley
  • Publication: Super Food Ideas

Source: taste.com.au


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