Buckwheat Blini with Salmon

These blinis can be cooked the day before and stored in the refrigerator.
Serves: 15
Time: 45 mins.
• 7 oz. of sliced Smoked Salmon
• 2/3 cup of Sour Cream
• 1/3 cup of Fresh Chives
• ½ cup of Flour
• ½ cup of Buckwheat Flour
• ¾ cup of room temperature Milk
• 1 Egg
• 3 tbsp. of Butter
• ½ cup of Sugar
• 1 tsp of Baking Powder
• ½ tsp of Salt
• Pepper, to taste
• 2 tbsp. of Vegetable Oil
1. Begin by preparing the blini batter by combining the two types of flour, baking powder, sugar and salt, in a large bowl.
2. Beat the milk, eggs and butter in another bowl.
3. Make a well in the bowl containing the flour and pour the egg mixture. Whisk until you have a smooth batter.
4. Meanwhile, drizzle some oil in a small pan and place over high heat.
5. When the pan is hot, lift it and pour 1 tbsp. of batter into the center. Immediately begin circular motions to spread the batter thin around the diameter of the pan. Return to the heat and cook for a minute and a half.
6. Flip the blini onto its other side and cook for another 30 seconds.
7. Place the cooked blini onto another plate and cover with a kitchen cloth.
8. Repeat step 5 and 6 until you have used all the batter.
9. To serve, top the blinis with sour cream and smoked salmon slices. Garnish the tops with the chives. Enjoy!

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