Buckwheat Blinis With Smoked Salmon And Crème Fraîc

Name: Buckwheat Blinis With Smoked Salmon And Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1/3 cup buckwheat flour; 4 teaspoons sugar; 1 1/4 teaspoons active dry yeast; 1/4 teaspoon (generous) salt; 1 cup whole milk; 3 tablespoons butter, cut into cubes; 2 large eggs, lightly beaten; Melted butter; Creme fraiche; 1 (4-ounce) package thinly sliced smoked salmon; Salmon roe; Fresh dill sprigs

Servings: persons

1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
Creme fraiche
1 (4-ounce) package thinly sliced smoked salmon
Salmon roe
Fresh dill sprigs

1
Whisk first 5 ingredients in medium bowl.
2
Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110u00b0F (if mixture gets too warm, cool until temperature returns to 110u00b0F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
3
Whisk buckwheat batter to deflate; then whisk in eggs.
4
Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
5
Preheat oven to 200u00b0F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis.
6
Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350u00b0F oven 5 minutes.
7
Arrange warm blinis on platter. Spoon 1 rounded teaspoon creme fraiche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1/3 cup buckwheat flour, 4 teaspoons sugar, 1 1/4 teaspoons active dry yeast, and more.

Yes, Buckwheat Blinis With Smoked Salmon And Crème Fraîche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buckwheat Blinis With Smoked Salmon And Crème Fraîche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions