Buckwheat Blinis with Smoked Salmon and Crème Fraîche
Delicate buckwheat pancakes topped with luxurious crème fraîche, smoked salmon, and fresh dill. These traditional Russian-inspired blinis make an elegant appetizer or brunch dish.
Ingredients
- •½ cup all purpose flour
- •⅓ cup buckwheat flour
- •4 teaspoons sugar
- •1¼ teaspoons active dry yeast
- •¼ teaspoon salt
- •1 cup whole milk
- •3 tablespoons butter
- •2 large eggs
- •2 tablespoons melted butter
- •½ cup crème fraîche
- •4 ounces smoked salmon
- •2 tablespoons salmon roe
- •¼ cup fresh dill
Cooking Instructions
- 1.
Whisk first 5 ingredients in medium bowl.
2 min
- 2.
Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). 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.
90 min
- 3.
Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
5 min
- 4.
Preheat oven to 200°F. 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. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
30 min
- 5.
Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.
10 min
