Description
Traditional Russian-style blini made with yeast and buckwheat flour, delivering a nutty flavor and delicate texture. Topped with a creamy, tangy dill crème fraîche and slices of smoky salmon, these elegant mini pancakes make a perfect canapé for entertaining or a sophisticated appetizer.
Ingredients
Scale
Batter
- 3 tbsp warm water
- 1/2 tsp dry yeast
- 3/4 tsp white sugar
- 1/3 cup plain flour (all-purpose flour)
- 1/3 cup buckwheat flour
- 1/8 tsp cooking/kosher salt
- 1/3 cup full-fat milk, warm
- 30g / 2 tbsp unsalted butter, melted and cooled
- 1 large egg, at room temperature, lightly beaten
- Canola spray, for cooking
Topping
- 125 g / 4 oz cream cheese, softened
- 3/4 cup crème fraîche (or sour cream)
- 2 tsp fresh dill, finely chopped
- 1 tsp lemon juice (or apple cider vinegar)
- 1/4 tsp cooking/kosher salt
- 1 pinch white pepper
- 300 g / 10 oz smoked salmon slices
- Extra fresh dill, for garnish
Instructions
- Activate the yeast: In a small bowl, combine the warm water, dry yeast, and white sugar. Stir gently and let the mixture sit for about 5 to 10 minutes, until it becomes frothy, indicating the yeast is active.
- Prepare the dry ingredients: In a mixing bowl, sift together the plain flour, buckwheat flour, and cooking salt to ensure there are no lumps and everything is well combined.
- Mix the batter: Pour the warm milk, melted butter, and lightly beaten egg into the dry ingredients. Add the activated yeast mixture as well. Stir gently to combine until you get a smooth batter. Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour until the batter doubles in size and bubbles form on the surface.
- Prepare the dill crème fraîche: In a separate bowl, mix the softened cream cheese, crème fraîche, finely chopped dill, lemon juice, cooking salt, and white pepper until smooth. Chill in the refrigerator until ready to use.
- Cook the blini: Heat a non-stick skillet or frying pan over medium heat and lightly coat with canola spray. Pour small spoonfuls of the batter (about 2 tablespoons per blin) onto the pan to form mini pancakes approximately 3 inches in diameter. Cook for 1 to 2 minutes until bubbles appear on the surface and the edges look set, then flip gently and cook for another 1 minute until golden and cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter, spraying the pan as needed.
- Assemble and serve: Spread a small dollop of dill crème fraîche on each blin, then top with a slice of smoked salmon. Garnish with extra fresh dill. Serve warm or at room temperature as a sophisticated appetizer or canapé.
Notes
- Blini isn’t authentic unless made with yeast and buckwheat flour, which add a lovely nutty flavor and light texture.
- If you don’t have yeast, you can make quick blini without it by substituting baking powder; see related recipes for yeast-free versions.
- This recipe makes about 35 mini blini, though this can vary depending on size and any test blinis made.
- Using crème fraîche adds a rich tang that balances the smoky salmon, but sour cream can be used as a substitute.
- Ensure ingredients like eggs and butter are at room temperature for the best batter consistency.
Nutrition
- Serving Size: 2 blini with topping (approx. 60g)
- Calories: 110
- Sugar: 1.5g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
