Buckwheat Blinis with Smoked Salmon and Crème Fraîche

by Roxanne C.


I came across this yummylicious-looking recipe and I think I’m going to try this out one day! It’ll be awesome if I can make this, no?

Buckwheat Blinis with Smoked Salmon and Crème Fraîche



* 1/2 cup all purpose flour

* 1/3 cup buckwheat flour

* 4 teaspoons sugar

* 1 1/4 teaspoons active dry yeast

* 1/4 teaspoon (generous) salt

* 1 cup whole milk

* 3 tablespoons butter, cut into cubes

* 2 large eggs, lightly beaten

* Melted butter


* Crème fraîche

* 1 (4-ounce) package thinly sliced smoked salmon

* Salmon roe

* Fresh dill sprigs



Whisk first 5 ingredients in medium bowl.

Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (43.3°C) (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.

Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).

Preheat oven to 200°F (93.3°C). Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F (176.6°C) oven 5 minutes.

Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.