Buckwheat blini with smoked salmon

Tasteful Buckwheat blini with smoked salmon Recipe

Finger food for a special occasion is made simple with these special little blinis that have a smoked salmon and creme fraiche topping.
Buckwheat blini with smoked salmon
Prep Time : 1:35 | Cook Time : 0:15 | Total Time : 1:50 | Serving : 30 person.


  • 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.

User Review
0 (0 votes)