📝 About This Recipe
A cornerstone of the Russian 'Zakuski' table, these delicate, yeasted buckwheat blini represent the pinnacle of Slavic hospitality. Each bite offers a harmonious contrast between the warm, buttery, slightly nutty pancake and the cool, salty pop of premium salmon roe. Traditionally served during Maslenitsa (Butter Week), this elegant appetizer brings a touch of Tsarist luxury to any modern gathering.
🥗 Ingredients
The Yeast Starter (Opara)
- 1 cup Warm milk (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 1/2 cup All-purpose flour (sifted)
The Blini Batter
- 1/2 cup Buckwheat flour (for authentic nutty flavor)
- 1/2 cup All-purpose flour (sifted)
- 2 Egg yolks (large, at room temperature)
- 2 Egg whites (large, at room temperature)
- 3 tablespoons Unsalted butter (melted and cooled)
- 1/2 teaspoon Salt (fine sea salt)
The Toppings
- 4-6 ounces Red Caviar (Salmon Roe) (chilled, high quality)
- 1 cup Smetana or Crème Fraîche (chilled)
- 1 small bunch Fresh Dill (plucked into small sprigs)
- 2-3 tablespoons Clarified butter (Ghee) (for frying and brushing)
👨🍳 Instructions
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1
Begin by making the 'opara' (starter). In a medium bowl, whisk the warm milk, yeast, and sugar until dissolved. Stir in 1/2 cup of all-purpose flour until smooth.
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2
Cover the starter with a clean kitchen towel and let it sit in a warm, draft-free spot for 30–40 minutes until it becomes very bubbly and doubles in size.
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3
In a separate large bowl, whisk the egg yolks with the melted butter and salt until creamy.
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4
Add the proofed yeast starter to the egg yolk mixture, stirring gently to combine. Gradually fold in the buckwheat flour and the remaining all-purpose flour.
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5
Cover the batter again and let it rise for another 45 minutes. The batter should look aerated and spongy.
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6
In a perfectly clean bowl, beat the egg whites until stiff peaks form. This is the secret to the blini's characteristic lightness.
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7
Gently fold the egg whites into the rested batter using a spatula. Be careful not to deflate the air bubbles; the batter should be thick but pourable.
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8
Heat a heavy-bottomed non-stick skillet or a traditional blini pan over medium heat. Lightly coat the surface with clarified butter.
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9
Drop small tablespoons of batter onto the skillet to form 2-inch circles. Do not overcrowd the pan.
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10
Cook for about 1-2 minutes until bubbles form on the surface and the edges look dry. Flip carefully with a thin spatula.
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11
Cook the second side for about 1 minute until golden brown. Transfer to a plate and lightly brush with a touch of melted butter.
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12
To assemble, place a warm blini on a serving platter. Top with a dollop of chilled smetana or crème fraîche.
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13
Carefully place a generous teaspoon of red caviar atop the cream. Garnish with a tiny sprig of fresh dill and serve immediately.
💡 Chef's Tips
Use a mix of buckwheat and wheat flour; 100% buckwheat can be too heavy, while a mix provides the perfect earthy depth. Ensure your yeast is fresh; if the starter doesn't bubble within 15 minutes, discard and start over with fresh yeast. Never press down on the blini with your spatula while cooking, as this destroys the delicate airy structure. Keep the cooked blini warm in a low oven (200°F) covered with a damp cloth if you are making a large batch for guests. Use a bone or plastic spoon for the caviar; metal spoons can impart a metallic taste to the delicate roe.
🍽️ Serving Suggestions
Serve with ice-cold premium Russian or Polish vodka served in chilled shot glasses. A crisp, dry Champagne or Sparkling Wine cuts through the richness of the butter and salt of the caviar beautifully. Include a side of finely chopped hard-boiled egg whites and yolks for a more traditional 'Zakuski' spread. Pair with other cold starters like pickled herring, marinated mushrooms, or a classic Olivier salad.