Blini with smoked salmon
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
35 servings
- 3 tbsp warm water
- 1/2 tsp dry yeast (Note 1 re: instant yeast)
- 3/4 tsp white sugar
- 1/3 cup plain flour (all-purpose flour)
- 1/3 cup buckwheat flour (Note 2)
- 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 (Note 3)
- Canola spray (, for cooking)
- 125 g / 4 oz cream cheese (, softened)
- 3/4 cup crème fraîche (or sour cream) (Note 4)
- 2 tsp fresh dill (, finely chopped (sub chives, parsley)
- 1 tsp lemon juice (or apple cider vinegar)
- 1/4 tsp cooking/kosher salt
- 1 pinch white pepper (sub black pepper)
- 300 g / 10 oz smoked salmon (or trout) slices (Note 5)
- Extra fresh dill (, for garnish)
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Preparation
Step 1
Blini batter:
Step 2
Foamy yeast 10 min - Warm a small bowl by running under warm water, then wipe dry. (Note 6). Mix the warm water, yeast and 1/4 tsp of the sugar in the bowl until yeast is mostly dissolved (some small floating lumps ok). Cover with cling wrap and leave in a warm place for 10 minutes until the surface is foamy.
Step 3
Mix dry - With a wooden spoon, mix both flours, salt and the rest of the sugar in a separate medium bowl.
Step 4
Add wet - Stir in milk, butter, egg and all the foamy yeast mixture. Mix well until incorporated. It will be runny like pancake batter.
Step 5
Rise 1 1/2 hours - Cover with cling wrap and set in another larger bowl filled with 3cm/1" of warm water (to create a cosy, warm environment for batter rising). Let the batter rise in a warm place for 1 1/2 to 2 hours until it doubles in volume and has bubbles breaking the surface.
Step 6
Cook blini:
Step 7
Piping bag - Stir batter before using. Transfer to a piping bag fitted with 4mm (1/6") round piping tip (or snip a 6 mm / 1/4" hole in the end). Tie off the piping bag end with a rubber band (loosely, as batter keeps expanding).
Step 8
Spray pan with oil - Place a large non stick pan over medium high heat. Once hot, remove pan from stove, spray lightly with oil then return to stove (⚠️Note 7)
Step 9
Cook - Pipe 2.5cm / 1" rounds that spread to 4cm / 1.7" in the pan. Cook the first side 45 seconds to 1 minute or until it has golden spots in the middle and has the signature gold Blini "ring" around it. Flip and cook the other side for 30 seconds.
Step 10
Cool - Transfer to a cooling rack. Wipe pan briefly with a paper towel, spray with oil and heat again. Continue cooking blinis, taking care to keep the pan at the right temperature.
Step 11
Assembling blini:
Step 12
Cool blini before assembling.
Step 13
Dill crème fraîche - Mix ingredients until smooth. Refrigerate until required.
Step 14
Smoked salmon - Cut into 4 x 5 cm pieces (1.5 x 2")
Step 15
Assemble - Spread 3/4 teaspoon of dill crème fraîche on a blini. Coil on a piece of salmon, top with dill. Transfer to a larger platter. Use lemon wedges and extra dill as platter garnishes, if desired. Serve with bubbles and wine!
Step 16
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