Buckwheat blinis with smoked salmon and dill cream
Buckwheat blinis are fluffy pancakes topped with rich smoked salmon and a tangy dill cream, making them a sophisticated appetizer. This dish expertly combines nutty, savory, and creamy flavors for a delightful bite.
Cook time 16 min
Prep time 30 min
Ingredients:
1 egg3/4 cup milk (1% fat)
1/2 cup self-raising flour
1/2 cup buckwheat flour
2 tbsp butter
6 oz salmon
1/2 cup sour cream
2 tbsp lemon zest
Buckwheat blinis with smoked salmon and dill cream make an elegant and delicious appetizer that's perfect for entertaining. The nutty flavor of buckwheat paired with rich smoked salmon and a tangy dill cream is a blend sure to impress your guests.
Instructions:
- In a medium mixing bowl, whisk together the egg and milk until well combined.
- Slowly add the self-raising flour and buckwheat flour to the egg mixture, whisking continuously to avoid lumps.
- Stir in the melted butter until the batter is smooth and consistent. Set the batter aside to rest for about 10 minutes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- Pour small spoonfuls of batter onto the skillet to form small circles, roughly 2-3 inches in diameter.
- Cook the blinis for about 1-2 minutes, or until bubbles appear on the surface and the edges start to set. Flip and cook for an additional minute until both sides are golden brown. Repeat with remaining batter. Transfer cooked blinis to a plate and keep them warm.
- In a small bowl, combine the sour cream, chopped dill, and lemon zest. Stir well to mix all ingredients evenly.
- To each warm blini, add a small dollop of the dill cream.
- Top with a slice of smoked salmon.
- Arrange the assembled blinis on a serving platter. Garnish with additional dill or a light sprinkle of lemon zest if desired.
- Serve immediately and enjoy these delightful bites with a beverage of your choice.
These buckwheat blinis topped with smoked salmon and dill cream provide a delightful and sophisticated snack that will be the highlight of any gathering. Experiment with different garnishes and enjoy this versatile dish for brunch, lunch, or as an elegant appetizer.
Buckwheat blinis with smoked salmon and dill cream FAQ:
Cook the blinis for about 1-2 minutes on one side until bubbles appear and the edges start to set. Flip and cook for an additional minute until both sides are golden brown.
You can substitute buckwheat flour with a gluten-free all-purpose flour or regular flour if you don’t need the gluten-free option. Note that this may slightly alter the flavor and texture.
Store leftover blinis in an airtight container in the refrigerator for up to 2 days. The dill cream can also be stored similarly. Reheat blinis in a skillet or microwave before serving.
A non-stick skillet or griddle of medium size works best, as it allows for even cooking of multiple blinis at once. Ensure the surface is greased lightly to prevent sticking.
The blinis are done when both sides are golden brown, and the surface has bubbles before flipping. Make sure they are cooked through but still soft.
Tips:
- When making blinis, ensure that your pan is evenly heated and lightly greased with butter to prevent sticking.
- Make sure to whisk the blini batter thoroughly to avoid lumps and to achieve a smooth, consistent texture.
- For the dill cream, make sure to use fresh dill for a more vibrant flavor. You can adjust the amount of lemon zest to suit your taste.
- Serve the blinis warm. To keep them warm, place them on a baking sheet in a low oven (around 200°F or 95°C) until ready to serve.
- Feel free to experiment with additional toppings such as capers or thinly sliced red onion for added flavor and texture.
Nutrition per serving
10 ServingsCalories 130kcal
Protein 7g
Carbohydrates 12g
Fiber 0.98g
Sugar 1.53g
Fat 6g
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