📝 About This Recipe
Transport your guests to a sophisticated gala with these quintessential Russian-inspired appetizers, featuring pillowy-soft buckwheat pancakes topped with buttery ribbons of premium smoked salmon. The marriage of earthy buckwheat, tangy crème fraîche, and the salty pop of capers creates a harmonious balance of flavors and textures in every bite. This recipe elevates a classic cocktail party staple into a gourmet experience that is as visually stunning as it is delicious.
🥗 Ingredients
Buckwheat Blini Batter
- 1/2 cup Buckwheat flour (sifted)
- 1/2 cup All-purpose flour (sifted)
- 3/4 cup Whole milk (warmed to 110°F)
- 1 teaspoon Active dry yeast
- 1/2 teaspoon Granulated sugar
- 1 Large egg (separated; yolk and white kept apart)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1/2 teaspoon Kosher salt
Lemon-Chive Crème Fraîche
- 1/2 cup Crème fraîche (chilled)
- 1 tablespoon Fresh chives (finely minced)
- 1/2 teaspoon Lemon zest (finely grated)
- 1 pinch Black pepper (freshly cracked)
Toppings and Garnish
- 6-8 ounces Smoked salmon (high-quality cold-smoked, thinly sliced)
- 2 tablespoons Nonpareil capers (drained and patted dry)
- 1 small bunch Fresh dill (picked into small fronds)
- 1-2 tablespoons Clarified butter (for greasing the pan)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and active.
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2
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt until well combined.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture, the egg yolk, and the melted butter. Whisk gently from the center outward until a smooth batter forms.
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4
Cover the bowl with a clean kitchen towel and let the batter rest in a warm, draft-free spot for 45-60 minutes. It should double in size and look bubbly.
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5
While the batter rests, prepare the topping. In a small bowl, fold together the crème fraîche, minced chives, lemon zest, and a pinch of black pepper. Refrigerate until ready to assemble.
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6
In a separate clean bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the rested buckwheat batter using a spatula; this ensures the blinis stay light and airy.
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7
Heat a large non-stick skillet or griddle over medium heat and lightly brush with clarified butter.
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8
Drop small tablespoons of batter onto the skillet, leaving space between each. You want them to be about 2 inches in diameter.
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9
Cook for about 1-2 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1 minute until golden brown on both sides.
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10
Transfer the cooked blinis to a wire rack to cool slightly. Repeat with the remaining batter, greasing the pan as needed.
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11
Cut the smoked salmon into long, thin strips and roll them into small 'rosettes' or fold them neatly to fit the size of the blinis.
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12
To assemble, place a small dollop (about 1/2 teaspoon) of the lemon-chive crème fraîche in the center of each warm or room-temperature blini.
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13
Top with a piece of smoked salmon, a few capers, and a delicate sprig of fresh dill. Serve immediately while the base is still fresh.
💡 Chef's Tips
For the fluffiest blinis, never over-mix the batter once you add the egg whites; fold them in with a light hand. If you can't find crème fraîche, a high-fat Greek yogurt or sour cream mixed with a touch of heavy cream is a suitable substitute. Use clarified butter (ghee) for frying to prevent the milk solids from burning, which ensures a clean, golden finish. Prepare the blinis up to 2 hours in advance and keep them covered at room temperature; avoid refrigerating them as they can become tough. Always pat your capers dry before placing them on the salmon to prevent excess brine from running over the cream.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Champagne or a dry Sparkling Wine to cut through the richness of the salmon. Serve alongside ice-cold premium Vodka shots for a truly traditional Russian experience. Arrange on a slate board or silver platter garnished with lemon wedges for an elegant presentation. Accompany with a side of trout roe or beluga caviar for an ultra-luxurious upgrade. A light cucumber and radish salad serves as a refreshing palate cleanser between bites.