Buckwheat and zucchini blini with smoked salmon

Yummy Buckwheat and zucchini blini with smoked salmon Recipe

For a real crowd-pleaser, serve up these tasty buckwheat and zucchini pancakes topped with creme fraiche and smoked salmon.
Buckwheat and zucchini blini with smoked salmon
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 24 person.


  • 50g (1/3 cup) self-raising flour

  • 40g (1/4 cup) buckwheat flour

  • Pinch of salt

  • 100ml milk

  • 2 tablespoons thickened cream

  • 1 egg, separated

  • 55g (1/3 cup) coarsely grated zucchini

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon chopped fresh chives

  • Melted butter, to grease

  • 125ml (1/2 cup) crème fraîche

  • 150g smoked salmon, torn into strips

  • Baby herbs, to serve (optional)


  • Step 1

    Sift the flours and salt into a large bowl. Make a well in the centre. Whisk the milk, cream and egg yolk in a bowl. Add the milk mixture to the flour well, whisking constantly until a smooth batter forms. Stir in the zucchini, dill and chives until just combined. Whisk the egg white in a clean dry bowl until soft peaks form. Fold through the batter until just combined.

  • Step 2

    Heat a large non-stick frying pan over medium-low heat. Brush the pan with melted butter to grease. Drop six 2-teaspoonful quantities of the batter into the pan, allowing room for spreading. Cook for 1 minute each side or until golden. Transfer to a wire rack to cool. Repeat, in 3 more batches, with melted butter and the remaining batter to make 24 blini.

  • Step 3

    Top each blini with a small spoonful of crème fraîche, a little salmon and sprinkle with the baby herbs, if using.

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