Buckwheat Blini Bites with Smoked Salmon and Crème Fraîche
Inspiration for this recipe came from Bon Appetite
Serves: Makes about 4 dozen
  • ½ cup all-purpose flour
  • ⅓ cup buckwheat flour
  • 1½ tablespoons sugar
  • ¼ teaspoon salt
  • ½ package (1¼ teaspoons) active dry yeast
  • 1 cup whole milk, heated to tepid
  • 3 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • Oil for brushing pan
  • 1 package (4 ounces) thinly sliced smoked salmon
  • Crème fraîche
  • Fresh dill sprigs
  • 1 jar ( 1.75 ounces) salmon caviar (optional)
  1. Whisk flours, sugar, and salt in a medium bowl. Dissolve yeast in tepid milk; let stand to activate, about 5 minutes. Whisk in butter.
  2. Whisk milk mixture into flour mixture until smooth. Cover with plastic wrap; let stand in warm area until doubled in volume, about 1½ hours.
  3. Whisk batter to deflate; whisk in eggs.
  4. Heat griddle or large skillet over medium heat. Brush lightly with oil. Working in batches, drop batter a generous teaspoon at a time onto griddle. Cook until bubbles form on top and start to pop. Flip and continue to cook until golden brown on bottom, about 1½ minutes. Transfer cooked blini to a wire rack. (Blini can be stored in a sealed plastic storage container up to 3 days.
  5. When read to serve, arrange blinis on a platter. Top with smoked salmon, a dollop of creme fraiche, a sprig of dill, and optional salmon caviar. Serve.
To serve blinis as a first course rather than an appetizer, use a tablespoon of batter rather than a teaspoonful. To serve them warm, keep the cooked blini on a covered baking sheet in a 200 degree oven until ready to serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/buckwheat-blini-bites-with-smoked-salmon-and-creme-fraiche/