RECIPE

Buckwheat Blinis with Smoked Salmon, Crème Fraîche and Caviar

Name: Buckwheat Blinis with Smoked Salmon, Crème Fraîche and Caviar
Cook time: 1 h
Yield: 25-30 blinis

Recipe Created For

Toughened Nonstick Pro Crêpe Pan

Main Course

Flour

Cook Time

Under 1 hour

Serving Size

25-30 blinis

Cook Mode

INGREDIENTS

Blinis

1 cup milk
½ lemon, zest finely grated
1 tbsp lemon juice
1 egg, separated, egg white at room temperature
2 tbsp melted butter, cooled, plus a little more for cooking
½ cup all-purpose flour
½ cup buckwheat flour
1 ½ tbsp sugar
¾ tsp baking powder
¼ tsp salt

Toppings

1 cup crème fraîche or sour cream
1 shallot, finely chopped
2 tbsp chopped dill, plus more for serving
2 tbsp chopped chives, plus more for serving
1 tbsp prepared horseradish (optional)
2 tsp poppy seeds
½ lemon, zest finely grated, plus more zest for garnish
2 tsp lemon juice
Sliced smoked salmon, torn into small pieces, to taste
Caviar or fish roe of your choice, to taste

EQUIPMENT

INGREDIENTS

Blinis

1 cup milk
½ lemon, zest finely grated
1 tbsp lemon juice
1 egg, separated, egg white at room temperature
2 tbsp melted butter, cooled, plus a little more for cooking
½ cup all-purpose flour
½ cup buckwheat flour
1 ½ tbsp sugar
¾ tsp baking powder
¼ tsp salt

Toppings

1 cup crème fraîche or sour cream
1 shallot, finely chopped
2 tbsp chopped dill, plus more for serving
2 tbsp chopped chives, plus more for serving
1 tbsp prepared horseradish (optional)
2 tsp poppy seeds
½ lemon, zest finely grated, plus more zest for garnish
2 tsp lemon juice
Sliced smoked salmon, torn into small pieces, to taste
Caviar or fish roe of your choice, to taste

EQUIPMENT

INSTRUCTIONS

Blinis

In a bowl, combine the milk, lemon zest and lemon juice. Let sit for 5 minutes. Whisk in the egg yolk and melted butter using a Revolution^® Balloon Whisk.

In a large bowl, whisk together both flours with the sugar, baking powder and salt. Make a well at the centre and add the wet ingredients. Using a Revolution^® Large Spatula, mix just until fully combined.

In another bowl, whisk the egg white until semi-stiff peaks form. Using a spatula, gently fold the egg white into the blini batter until smooth.

Heat a Toughened Nonstick Pro Crêpe Pan over medium heat. Using a Revolution^® Basting Brush, cover the bottom of the pan with a very thin layer of melted butter. Drop 4 blinis at a time in the pan, using about 1 tbsp of batter for each one and using the rake or the back of spoon to spread them out slightly.

Cook until very bubbly on the surface, about 1 minute. Using a Revolution^® Silicone Slotted Turner, flip the blinis over and cook until lightly golden on the other side, about 1 minute. Set the blinis aside on a Large Sheet Pan and keep warm as you work. Add more butter to the crepe pan as needed.

Toppings

In a bowl, combine the crème fraîche, shallot, herbs, horseradish, poppy seeds, lemon zest and lemon juice. Season with salt and pepper.

Top the warm blinis with the crème fraîche mixture, smoked salmon pieces, caviar, more herbs and lemon zest. Serve immediately.

Note

If you have leftover blinis, they can be refrigerated (separated with parchment paper so they don’t stick together) in an airtight container for about 1 week. They can be reheated and served with the savoury toppings above or sweet toppings of your choice.