Buckwheat blinis with smoked salmon and dill cream

Buckwheat blinis with smoked salmon and dill cream

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  • 0:30 Prep
  • 0:16 Cook
  • Makes 32
  • Capable cooks

From Russia with love, these bite-sized blinis are the perfect cocktail party canapes.

Featured in
Easy entertaining, Nutrition information


  • 1 egg
  • 3/4 cup milk
  • 1/2 cup self-raising flour
  • 1/2 cup buckwheat flour
  • 30g butter, chopped
  • 150g smoked salmon, sliced
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped fresh dill
  • 2 teaspoons finely grated lemon rind
  • Dill sprigs, to serve


  • Step 1
    Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
  • Step 2
    Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side or until lightly browned, Transfer to a wire rack to cool. Repeat 3 times.
  • Step 3
    Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
  • Step 4
    Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.


  • 803 kj


  • 12.1g

    Fat Total

  • 7.2g

    Saturated Fat

  • 1.1g


  • 8.1g


  • 66mg


  • 457mg


  • 12.4g

    Carbs (total)

All nutrition values are per serve


If you don’t fancy fish, top the blinis with smoked leg ham, cheese slices or prosciutto.

  • Author: Gemma Luongo
  • Image credit: Craig Wall
  • Publication: Super Food Ideas

Source: taste.com.au


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