Ingredients Jump to Instructions ↓

  1. Scant 1 cup buckwheat flour

  2. 1/4 tsp baking powder

  3. 1/4 tsp salt

  4. 1/2 cup milk

  5. 1 large egg , separated

  6. Vegetable oil , for the pan

  7. 1/2 cup creme fraiche

  8. 4 oz (115g) smoked salmon , cut into 20 strips

  9. Freshly ground black pepper

  10. 20 small dill sprigs

  11. 1 lemon , cut into wedges

Instructions Jump to Ingredients ↑

  1. Sift the flour, baking powder, and salt together into a bowl. Make a well in the center. Add the milk and egg yolk. Whisk until smooth.

  2. Beat the egg white until it forms soft peaks. Fold the beaten white into the batter.

  3. Brush a large nonstick frying pan with a little oil and heat over medium heat. Add well-spaced teaspoons of the batter to the pan. Cook about 2 minutes, or until bubbles appear on the surface. Flip the blinis and cook for about 2 minutes more, or until the undersides are browned.

  4. Top each blini with a spoonful of crme frache, a twirl of smoked salmon, a pinch of pepper, and a sprig of dill. Arrange on a platter and serve, with lemon wedges for squeezing.

  5. Variation:

  6. Smoked Salmon Corn Cakes:

  7. Substitute this mixture for the blini batter: sift ½ cup all-purpose flour, ¼ cup yellow cornmeal, ½ tsp baking powder, ¼ tsp salt, and a pinch of cayenne together into a bowl. Add 2/3 cup heavy cream and 2 large egg yolks and whisk until smooth. Add 1 cup fresh or thawed frozen corn kernels, 2 tbsp melted butter, and 2 tbsp chopped chives. Mix well, cover, and let stand for 30 minutes. Cook as above.


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