Buckwheat blinis with smoked salmon and dill cream
Delight in the flavors of Buckwheat Blinis with Smoked Salmon and Dill Cream. This gourmet appetizer features light and fluffy blinis made with a blend of self-raising and buckwheat flour, topped with rich smoked salmon and a refreshing dill-infused sour cream. Perfect for any special occasion or a luxurious brunch, this recipe offers a sophisticated balance of textures and flavors.
- 06 Jun 2025
- Cook time 16 min
- Prep time 30 min
- 10 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 0.98g | 3% |
| Sugar 1.53g | 2% |
| Fat | |
| Fat 6g | 8% |
| Saturated 3.00g | 10% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 44mg | 8% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.97mg | 12% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.89ug | 37% |
| Vitamin C 0.10mg | 0% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 1.03ug | 1% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.55mg | 5% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 170mg | 5% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.57mg | 5% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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