📝 About This Recipe
These delicate, golden-brown buckwheat pancakes are the ultimate expression of sophisticated entertaining, tracing their roots back to traditional Slavic celebrations. Each bite offers a harmonious contrast between the warm, nutty blini and the cool, silky ribbons of premium smoked salmon. Finished with a zesty touch of lemon-infused crème fraîche and the briny pop of capers, this appetizer is a masterclass in texture and refined flavor.
🥗 Ingredients
The Blini Batter
- 1/2 cup Buckwheat flour (sifted)
- 1/2 cup All-purpose flour (sifted)
- 1 teaspoon Instant yeast
- 3/4 cup Whole milk (warmed to 105°F)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 Large egg (separated into yolk and white)
- 1/2 teaspoon Granulated sugar
- 1/4 teaspoon Kosher salt
The Toppings
- 8 ounces Smoked Salmon (high-quality cold-smoked, sliced into thin ribbons)
- 1/2 cup Crème fraîche (chilled)
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Fresh lemon juice
Garnish & Finishing
- 2 tablespoons Fresh chives (finely minced)
- 2 tablespoons Non-pareil capers (drained and patted dry)
- 1/4 cup Fresh dill sprigs (for decoration)
- 1 pinch Black pepper (freshly cracked)
- 2 tablespoons Clarified butter (for frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, instant yeast, sugar, and salt until well combined.
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2
Make a well in the center of the dry ingredients. Pour in the warm milk, melted butter, and the single egg yolk. Whisk gently starting from the center until you have a smooth, thick batter.
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3
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 become slightly bubbly and increased in volume.
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4
In a separate clean glass or metal bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the rested batter using a spatula to maintain the airy texture.
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5
Prepare the lemon cream by mixing the crème fraîche, lemon zest, lemon juice, and half of the minced chives in a small bowl. Cover and refrigerate until ready to assemble.
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6
Heat a large non-stick skillet or griddle over medium heat and lightly brush with a thin layer of clarified butter.
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7
Drop small tablespoons of batter onto the skillet, ensuring they are about 2 inches in diameter. Do not overcrowd the pan.
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8
Cook for about 1-2 minutes until bubbles form on the surface and the edges look set. Flip carefully with a small spatula.
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9
Cook the second side for another 1 minute until golden brown. Transfer to a wire rack to prevent them from becoming soggy.
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10
While the blinis are still slightly warm or at room temperature, place a small dollop (about 1/2 teaspoon) of the lemon crème fraîche in the center of each blini.
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11
Artfully drape a ribbon of smoked salmon over the cream, creating a bit of height and volume.
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12
Garnish each blini with 2-3 capers, a small sprig of fresh dill, and a sprinkle of the remaining chives.
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13
Finish with a tiny crack of black pepper and serve immediately on a chilled platter.
💡 Chef's Tips
For the fluffiest blinis, never over-mix the batter once the egg whites are folded in. Clarified butter is superior to regular butter for frying as it has a higher smoke point and won't burn the delicate pancakes. If you can't find crème fraîche, high-fat sour cream is an acceptable substitute, though it will be slightly tangier. Ensure your smoked salmon is very cold when slicing; it allows for much thinner, more elegant ribbons. To make ahead, cook the blinis earlier in the day and reheat them for 5 minutes in a 300°F oven before topping.
🍽️ Serving Suggestions
Pair with a crisp, dry Champagne or a sparkling Crémant to cut through the richness of the salmon. A chilled, premium vodka served neat is the traditional Russian accompaniment. Serve alongside a small bowl of salmon roe or caviar for an extra touch of luxury. Arrange on a slate board or a silver platter lined with fresh lemon slices for a stunning presentation. Accompany with a light cucumber and radish salad tossed in a white wine vinaigrette.