Blini with Smoked Salmon

  • prep time15 min
  • total time 35 min
  • serves 18

2004, Barefoot in Paris, All Rights Reserved.

86 Ratings
Directions for: Blini with Smoked Salmon


⅓ cup buckwheat flour

⅔ cup all-purpose flour

½ tsp baking powder

¾ tsp kosher salt

¾ cup plus 2 Tbsp milk

1 extra-large egg

¼ lb(s) (1 stick) unsalted butter, clarified, divided

½ lb(s) smoked salmon, thinly sliced

¼ cup creme fraiche or sour cream

Fresh dill sprig, for garnish


1. Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.

2. To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

See more: Fish, Appetizer, Brunch, Eggs/Dairy, Herbs, Party Favourites

More Recipes You'll Love