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Appetizer for 24

Buckwheat Salmon Blini

These small buckwheat pancakes cook in a skillet, then receive cream cheese, crème fraîche, dill, and smoked salmon.

$0.78per serving $
40 minstart to table
24servings

Eastern EuropeanBudgetAppetizersSnacks

Ingredients

  • 3 tbsp warm water
  • 1/2 tsp dry yeast
  • 3/4 tsp white sugar
  • 1/3 cup plain flour
  • 1/3 cup buckwheat flour
  • 1/8 tsp cooking/kosher salt
  • 1/3 cup milk
  • 30 g / 2 tbsp unsalted butter
  • 1 large egg
  • canola spray
  • 125 g / 4 oz cream cheese
  • 3/4 cup crème fraîche
  • 2 tsp fresh dill
  • 1 tsp lemon juice
  • 1/4 tsp cooking/kosher salt
  • 1 pinch white pepper
  • 300 g / 10 oz smoked salmon slices
  • extra fresh dill (optional)

Steps

  1. Stir warm water, yeast, and sugar in a bowl, and let it stand for 5 minutes.
  2. Whisk plain flour, buckwheat flour, and salt into the yeast mixture.
  3. Melt butter with milk in a small saucepan, cool it for 2 minutes, and whisk it with the egg into the batter.
  4. Cover the batter and let it rest for 15 minutes.
  5. Heat a large skillet over medium heat, spray it with canola oil, and cook tablespoon-sized rounds for 1 to 2 minutes per side.
  6. Mix cream cheese, crème fraîche, dill, lemon juice, salt, and white pepper, then top each blini with the mixture and smoked salmon.

Main ingredient on sale this week? See what to make with smoked salmon on sale.

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