Servings
Font
Back
Buckwheat Blinis with Salmon Roe and Crème Fraîche
0 from 0 votes

Buckwheat Blinis with Salmon Roe and Crème Fraîche

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 18 pancakes
Course: Appetizer, Snacks, Others

Ingredients

  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk whole, plus 2 tablespoons
  • 1 egg extra-large
  • 4 tablespoons butter divided, unsalted
  • 4 - 6 oz. salmon roe or 1/2 lb thinly sliced smoked salmon
  • 1/4 cup crème fraîche or sour cream
  • chives minced, for garnish

Instructions

    Cup of Yum
  1. Combine both flours, baking powder, and salt in a bowl. Melt 1 tablespoon of butter and set aside. In a separate bowl, whisk together the milk, egg, and the melted butter, then whisk into the flour mixture until just combined. Heat 1 tablespoon of butter in a medium saute pan on medium-high heat and drop the batter into the hot skillet, 1 tablespoon at a time (using a tablespoon measure makes this very easy). Cook over medium heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until lightly brown. Repeat with the remaining batter adding butter as necessary. Set aside.
  2. To serve, top the blini with a small dollop of creme fraiche and spoon on a little caviar. Sprinkle with chives and serve.