📝 About This Recipe
Transport your guests to a sophisticated Parisian bistro with these delicate, pillow-soft buckwheat blinis topped with premium silken smoked salmon. This classic appetizer balances the earthy depth of toasted buckwheat with the bright, zesty lift of lemon-infused crème fraîche and the salty pop of capers. Perfect for elegant soirées or a luxurious weekend brunch, these bite-sized treasures are as visually stunning as they are delicious.
🥗 Ingredients
Buckwheat Blini Batter
- 1/2 cup All-purpose flour (sifted)
- 1/3 cup Buckwheat flour (for authentic nutty flavor)
- 1 teaspoon Baking powder
- 1/4 teaspoon Fine sea salt
- 3/4 cup Whole milk (slightly warmed)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 large Egg (separated)
Lemon-Chive Topping
- 1/2 cup Crème fraîche (cold)
- 2 tablespoons Fresh chives (finely minced)
- 1 teaspoon Lemon zest (freshly grated)
- 1/8 teaspoon Black pepper (freshly cracked)
Assembly & Garnish
- 200 grams Smoked Salmon (high-quality cold-smoked, thinly sliced)
- 2 tablespoons Non-pareil capers (drained and patted dry)
- 1 small bunch Fresh dill (picked into tiny fronds)
- 1-2 tablespoons Clarified butter (for frying the blinis)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, and sea salt until well combined.
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2
In a separate medium bowl, whisk the egg yolk with the warmed milk and melted butter until smooth.
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3
Create a well in the center of the dry ingredients and slowly pour in the milk mixture, whisking gently from the center outward until you have a smooth batter. Do not overmix.
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4
In a clean, grease-free bowl, whisk the egg white until stiff peaks form. Gently fold the egg white into the batter using a spatula to maintain the airy texture.
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5
Let the batter rest at room temperature for 15 minutes. This allows the flour to hydrate and results in a more tender blini.
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6
While the batter rests, prepare the topping: in a small bowl, stir together the crème fraîche, minced chives, lemon zest, and black pepper. Keep chilled until ready to serve.
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7
Heat a large non-stick skillet or griddle over medium heat and lightly coat with a small amount of clarified butter.
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8
Drop small tablespoons of batter onto the skillet, ensuring they don't touch. You want blinis about 2 inches (5cm) in diameter.
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9
Cook for about 1-2 minutes until small bubbles form on the surface and the edges look set. Flip carefully and cook for another 1 minute until golden brown.
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10
Transfer cooked blinis to a wire rack to cool slightly. They are best served warm or at room temperature, but never hot, to avoid melting the cream.
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11
Slice the smoked salmon into long, thin strips (about 1 inch wide) and roll them into small rosette shapes.
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12
To assemble, place a small dollop of the lemon-chive crème fraîche in the center of each blini.
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13
Top the cream with a smoked salmon rosette, pressing down gently so it stays in place.
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14
Garnish each blini with 2-3 capers and a delicate frond of fresh dill for a professional, gourmet finish.
💡 Chef's Tips
Use clarified butter (ghee) for frying to prevent burning and achieve a beautiful uniform golden color. For perfectly round blinis, use a squeeze bottle to dispense the batter onto the pan. Don't skip the buckwheat flour; it provides the traditional earthy flavor that cuts through the richness of the salmon. If you can't find crème fraîche, high-fat sour cream mixed with a teaspoon of heavy cream is a suitable substitute. Assemble the blinis no more than 30 minutes before serving to ensure the base remains light and crisp.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Champagne or a dry Prosecco to balance the salty salmon. Serve alongside a chilled vodka shot for a traditional Russian-style experience. Arrange on a slate board or silver platter garnished with lemon wedges for extra acidity. Complement the spread with a side of cucumber salad dressed in white wine vinegar and sugar.