Quick Buckwheat Blinis with Lemon Crème Fraîche & Smoked Salmon

Buckwheat Blinis

When you’ve got a crowd coming over for a holiday {let’s say Easter} you want to pull out more than the usual chips and dip. These quick buckwheat blinis are really no more than glorified pancakes- yet they add a heavy dose of panache to any get together you make them for. They’re also delicious- both sweet and savory, with crème fraîche and smoked salmon as the perfect accompaniments. You could also top these with caviar if you’re feeling extra fancy, or serve up the leftovers warm the next day with bacon and syrup for a spin on regular pancakes. However you serve them- these are sure to hit the spot this spring.

Ingredients:

  • 3/4 Cup Buckwheat Flour
  • 3/4 Cup All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Large Egg
  • 1 1/2 Cups Milk (Use whole or part skim)
  • 1 Tablespoon butter, melted and cooled
  • 4 tablespoons butter, for cooking the blinis
  • 1 cup crème fraîche
  • 1 tablespoon lemon juice
  • 1 package smoked salmon
  • In a blender, combine the egg, milk, and melted and cooled butter. Once combined, add the buckwheat and all-purpose flour, baking soda, salt, and sugar. Blend on low for a few seconds, then scrape down the sides of the blender and blend for a few more seconds until everything is smooth and combined.
  • Heat a skillet over medium heat with 1/2 tablespoon of the butter. Using two spoons, drop each blini onto the pan (about 1 tablespoon worth of batter for each) and cook on one side until tiny bubbles form (just like when making pancakes). Flip and cook on the other side until puffy and golden brown.
  • Keep the blinis warm in the oven (set to 200 degrees). When you’ve cooked all the blinis, arrange them on a platter and top each one with a dollop of the crème fraîche whisked with the lemon juice, and a torn piece of smoked salmon. {You can also put the salmon first and the creme fraiche second, it deosn’t matter}. Sprinkle everything with a bit of salt and pepper and serve.

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