Ingredients Jump to Instructions ↓

  1. 115g/4 oz buckwheat flour

  2. 115g/4 oz plain flour

  3. pinch of salt

  4. 15ml/1 tbsp easy-blend dried yeast

  5. 2 eggs

  6. 350ml/12 fl oz warm milk

  7. 15ml/1 tbsp melted butter, plus extra for shallow-frying

  8. 150ml/1/4 pint creme fraiche

  9. 45ml/3 tbsp chopped fresh dill

  10. 225g/8 oz smoked salmon, thinly sliced

  11. fresh dill sprigs, to garnish

  12. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Mix together the buckwheat and plain flours in a large bowl with salt. Sprinkle in the east and mix well. Separate one of the eggs. Whisk together the whole egg and the yolk, the warm milk and the melted butter.

  3. Pour the egg mixture on to the flour mixture. Beat well to form a smooth batter. Cover with clear film and leave to rise in a warm place for 1-2 hours.

  4. Whisk the remaining egg white in a large bowl until stiff peaks form, then gently fold into the batter.

  5. Preheat a heavy-based frying pan or griddle and brush with melted butter. Drop tablespoons of the batter on to the pan, spacing them well apart. Cook for about 40 seconds, until bubbles appear on the surface.

  6. Flip over the blinis and cook for 30 seconds on the other side. Wrap in foil and keep warm in a low oven. Repeat with the remaining mixture, buttering the pan each time.

  7. Combine the crème fraiche and dill. Serve the blinis topped with the salmon and cream. Garnish with dill sprigs.


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