Today’s recipe is a very easy one. I love blini and this is my favourite way of eating them: with crème fraîche and smoked salmon. You can also add some horseradish to the crème fraîche, for that little extra kick. Buckwheat blini are part of traditional Russian cuisine. “They are also widespread in Ukraine where they are known as hrechanyky (Ukrainian: гречаники), and Lithuania’s Dzūkija region, the only region in the country where buckwheat is grown, where they are called Grikių blynai” (Wiki). I am linking this recipe to the Cook Around the Globe monthly event hosted by German Mama of From Arepas to Zwetschgen. After making Mojitos and Chicken Shawarma for the Caribbean and the Arabian Peninsula, this month’s region is Eastern Europe (Russia, Poland, Belarus, Estonia, Lithuania, and Latvia). Have fun!
Recipe adapted from Taste.com.au
Ingredients (makes 20):
1 1/4 cups milk
60 gms – 4 tbsp butter
3/4 cup plain flour, sifted
1/2 cup, buckwheat flour sifted
7 gms sachet dry instant yeast
2 teaspoons sugar
1/2 teaspoon salt
2 eggs, separated
200 ml – 7 oz. crème fraîche
1 tablespoon horseradish cream (optional)
Dill, chopped
300 gms – 10.5 oz. smoked salmon, sliced
Place milk and 30 gms – 2 tbsp of butter in a small saucepan over medium-low heat.
Heat until the butter just melts and the mixture is warm. Remove from the heat.
Combine the flours, yeast, sugar and salt in a bowl (1). Make a well in the centre. Lightly beat the egg yolks and add to flour mixture (2). Gradually add the warmed milk mixture (3), whisking constantly to form a smooth, thick batter (4).
Cover and keep it in a warm place for 1 hour or until the mixture has doubled in size.
Using electric beaters, beat the eggwhites until firm peaks form. Gently fold them through the flour mixture.
Melt the remaining butter in the microwave. Heat a large, non-stick frying pan over medium heat. Brush the pan with a little of the melted butter. Using 1 tablespoon of batter per blini, cook them in batches for 1 minute on each side or until golden and just cooked through. Remove them and wrap to keep them warm.
Combine the crème fraîche, horseradish cream and dill in a bowl. Season it with salt and pepper. Place blini on a serving tray.
Spoon 1 tablespoon of crème fraîche mixture onto each, top with salmon and serve.
I love buckwheat yeast blini! Especially with smoked salmon. I made them for a party once and they were a big hit. Thanks for participating in Cook Around the Globe.
How perfect that you are giving us a blini recipe just before Christmas!
Oooh I love blini! I have never tried to make these, I cant wait to try this maybe for New Years! My friends and I always do heavy appetizers and drinks!
Looks wonderful!! have a great week Manu.
Gorgeous dish! I love the pairing of blini with salmon, and creme fraiche is always a beautiful touch 🙂 We often serve a similar version on baguette slices.
I never make blinis, don’t know why…ok, it’s not common in Peru, like the scones, maybe that is why. But looking at yours, with the pink salmon…ummmm…
Oh, how fabulous, Manu! These remind me of one of our French Fridays with Dorie posts…but I like that there’s some horseradish added into the creme fraiche…mmmmm. Beautiful photos, too 🙂
I have never made my own blini. I feel as though I have seriously been missing out. These are a fantastic option for a starter.
Sometimes easy recipes are the best ones and this is one of them, Manu. I love the beautiful shot you took there from the top. Well done, my friend! Have a great week.
~ ray ~
These are a Christmas staple in my household … I must admit I cheated before using my crepe recipe and just made them mini … 🙂 …. this year you have inspired me to actually make the blini’s … dopo ti dico come va … 🙂
Such a fancy dish! Should work great as an appetizer.
Have a great Sunday!
thank you Manuela you just saved my Christmas cooking finally a blini receipe that works!!! Mine goes sour so often – it doesn’t like to travel……
I love smoked salmon! Great use in this blini!