📝 About This Recipe
Transport your guests to a czarist banquet with these delicate, pillow-soft buckwheat blinis, a cornerstone of Russian hospitality. These golden rounds offer a nutty depth that perfectly complements the silky texture of premium smoked salmon and the bright tang of cultured cream. Finished with a pop of fresh dill and briny capers, they represent the pinnacle of sophisticated cocktail hour fare.
🥗 Ingredients
The Blini Batter
- 3/4 cups All-purpose flour (sifted)
- 1/2 cups Buckwheat flour (for authentic nutty flavor)
- 1 teaspoon Active dry yeast
- 1 cup Whole milk (warmed to 110°F/43°C)
- 2 tablespoons Unsalted butter (melted and cooled)
- 2 Large eggs (separated; yolks and whites)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Kosher salt
The Toppings
- 8 ounces Smoked Salmon (high-quality, thinly sliced)
- 1/2 cup Crème fraîche (chilled)
- 1 small bunch Fresh dill (picked into small fronds)
- 2 tablespoons Non-pareil capers (drained and patted dry)
- 1/4 Red onion (very finely minced)
- 1 Lemon (cut into tiny wedges for serving)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, and salt until well combined.
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3
Create a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and the two egg yolks. Whisk from the center outward until you have a smooth, thick batter.
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4
Cover the bowl with a clean kitchen towel and place in a warm, draft-free spot. Let the batter rise for about 45 minutes to 1 hour, or until it has doubled in size and looks bubbly.
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5
While the batter rises, prepare your toppings. Slice the smoked salmon into thin ribbons approximately 1-inch wide. Mince the red onion and pick the dill fronds.
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6
In a separate, perfectly clean glass or metal bowl, beat the egg whites until stiff peaks form. They should be glossy and hold their shape when the whisk is lifted.
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7
Gently fold the stiff egg whites into the risen batter using a spatula. Do this carefully to keep as much air in the batter as possible; this ensures the blinis are light and fluffy.
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8
Heat a large non-stick skillet or griddle over medium heat and lightly coat with a small amount of butter or oil. Wipe away excess with a paper towel.
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9
Drop tablespoons of batter onto the skillet, leaving space between them. Each blini should be about 2 inches in diameter.
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10
Cook for 1-2 minutes until bubbles form on the surface and the edges look set. Flip carefully with a small spatula and cook for another minute until golden brown on the bottom.
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11
Transfer the cooked blinis to a wire rack or a warm oven (200°F) while you finish the remaining batter.
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12
To assemble, place a small dollop of crème fraîche in the center of each warm blini. Top with a folded ribbon of smoked salmon.
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13
Garnish with a few grains of minced red onion, 2-3 capers, and a fresh dill frond. Finish with a tiny crack of black pepper and serve immediately.
💡 Chef's Tips
Don't over-mix the batter once you add the egg whites; a few streaks are better than a deflated batter. If you can't find buckwheat flour, you can use all-purpose, but the flavor will be less traditional. Ensure your skillet isn't too hot; if the blinis brown too quickly, the insides will remain gummy. For a perfectly round shape, use a squeeze bottle to dispense the batter onto the pan. You can make the blinis a few hours ahead and reheat them in a 350°F oven for 3 minutes before topping.
🍽️ Serving Suggestions
Pair with a crisp, dry Champagne or a chilled Brut Sparkling Wine to cut through the richness. A shot of ice-cold premium Vodka is the traditional Russian accompaniment. Serve alongside a bowl of high-quality Trout Roe or Caviar for an extra touch of luxury. Offer a side of lemon wedges so guests can add a bright acidic finish to the salmon. Arrange on a slate board or silver platter for a stunning visual presentation.