Blinis are a traditional Russian dish often associated with celebrations, but this revisited blinis with buckwheat and smoked salmon brings a modern twist to the classic recipe. With the earthy flavor of buckwheat and the delicate richness of smoked salmon, this dish is perfect for appetizers, brunches, or festive gatherings. The combination of crispy yet tender blinis, paired with smooth crème fraîche, tangy dill, and the smokiness of salmon, creates a sophisticated but easy-to-make dish that will impress your guests.
Ingredients
For the Buckwheat Blinis:
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour (or use all buckwheat flour for a gluten-free option)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, separated
- 1 cup milk (or a dairy-free alternative like almond milk)
- 2 tbsp melted butter or olive oil
- 1 tsp honey (optional, for a touch of sweetness)
- 1 tbsp finely chopped chives (optional, for extra flavor)
For the Topping:
- 200g smoked salmon, thinly sliced
- 1/2 cup crème fraîche (or sour cream)
- Fresh dill, for garnish
- Lemon wedges, for serving
- Capers (optional)
- Freshly ground black pepper
Instructions
Step 1: Prepare the Blinis Batter
- In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks and add the milk, melted butter, and honey. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- In another bowl, beat the egg whites until soft peaks form, then gently fold them into the batter. This will make the blinis light and fluffy.
- If using, stir in the chopped chives for added flavor.
Step 2: Cook the Blinis
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Spoon small amounts of batter (about 1–2 tbsp) onto the skillet to form small pancakes.
- Cook the blinis for 2-3 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside. Continue with the remaining batter.
Step 3: Assemble the Blinis
- Arrange the warm blinis on a serving platter.
- Top each blini with a small dollop of crème fraîche or sour cream.
- Add a slice of smoked salmon on top of the crème fraîche.
- Garnish with fresh dill, a few capers, and a squeeze of lemon juice.
- Finish with a sprinkle of freshly ground black pepper for extra flavor.
Tips for Success
- Flour substitution: For a gluten-free version, use only buckwheat flour, or combine buckwheat and rice flour for a lighter texture.
- Make ahead: You can make the blinis in advance and keep them warm in the oven, covered with a clean kitchen towel. Just assemble them just before serving.
- Customization: Experiment with different toppings! Try adding thinly sliced cucumber, a dollop of horseradish, or a touch of smoked trout instead of salmon.
These revisited blinis with buckwheat and smoked salmon offer a delightful update to a traditional favorite. The nutty, earthy flavor of buckwheat gives the blinis a unique texture and depth, while the combination of smoked salmon, crème fraîche, and fresh herbs creates a perfectly balanced bite. Whether you’re serving them at a fancy brunch, a holiday gathering, or just as a special treat, these blinis are sure to elevate any occasion.
Enjoy this elegant dish and let your taste buds indulge in the savory goodness of this modern twist on a timeless classic!