Description
Delicious and delicate Russian-style blini topped with creamy dill-flavored cheese and rich smoked salmon, perfect for a sophisticated appetizer or brunch treat. These buckwheat and plain flour pancakes are light, fluffy, and infused with a subtle yeasty flavor, complemented by a tangy crème fraîche and fresh herbs.
Ingredients
Scale
For the Blini Batter
- 3 tbsp warm water
- 1/2 tsp dry yeast (instant yeast can be used as substitute)
- 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 milk (full-fat, warm)
- 30g / 2 tbsp unsalted butter (melted and cooled)
- 1 large egg (at room temperature, lightly beaten)
- Canola spray, for cooking
For the Topping
- 125 g / 4 oz cream cheese (softened)
- 3/4 cup crème fraîche (or sour cream)
- 2 tsp fresh dill (finely chopped; can substitute with chives or parsley)
- 1 tsp lemon juice (or apple cider vinegar)
- 1/4 tsp cooking/kosher salt
- 1 pinch white pepper (or black pepper)
- 300 g / 10 oz smoked salmon (or trout) slices
- Extra fresh dill for garnish
Instructions
- Activate the yeast: In a small bowl, combine warm water, dry yeast, and white sugar. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is active.
- Prepare the batter: In a separate large bowl, whisk together the plain flour, buckwheat flour, and salt. Add the warm milk, melted butter, and the yeast mixture to the dry ingredients. Stir to combine, then fold in the beaten egg until the batter is smooth and slightly thick. Cover the bowl and let the batter rest for 15 to 20 minutes to allow fermentation and slight rising.
- Cook the blini: Heat a non-stick frying pan or skillet over medium heat and lightly spray with canola cooking spray. Pour small tablespoons of batter (about 1 to 2 tablespoons per blin) to form small pancakes about 2 to 3 inches in diameter. Cook for 1 to 2 minutes until bubbles form and the edges look set, then carefully flip and cook for another 1 minute until golden and cooked through. Transfer blini to a plate and keep warm. Repeat with remaining batter.
- Prepare the topping: In a bowl, combine softened cream cheese, crème fraîche, chopped dill, lemon juice, salt, and white pepper. Mix until smooth and creamy.
- Assemble the blini: Spread a small spoonful of the cream cheese mixture on each blin. Top with a slice of smoked salmon and garnish with fresh dill. Serve immediately as an elegant appetizer or a special brunch dish.
Notes
- Instant yeast can be used instead of dry yeast, but reduce soaking time accordingly.
- Buckwheat flour adds an authentic nutty flavor and slight earthiness to traditional blini.
- Using room temperature eggs helps blend ingredients smoothly without curdling.
- Crème fraîche adds a tangier richness compared to sour cream but either can be used.
- Smoked trout can be substituted for salmon for a milder flavor.
