blini with smoked salmon and dill crème fraiche

Categories: Appetizers, Posted by Sandy Bergsten

1/3 cup buckwheat flour

2/3 cup all-purpose flour


½ tsp baking powder

½ tsp salt

¾ cups milk

1 egg

1 stick butter, clarified (see note)

½ pound salmon, thinly sliced

¼ cup crème fraiche

1 Tbsp finely chopped dill

dill sprigs for garnish



Combine the two flours, baking powder and salt in a bowl. In a separate bowl whisk together the milk, egg and one tablespoon of clarified butter, then whisk into flour.

Heat one tablespoon clarified butter in a medium sauté pan, over medium heat drop tablespoonfuls of the batter into the hot skillet. Cook until bubbly on one side, about two minutes. Flip and cook until lightly browned about one minute.

Repeat, wiping out the pan with a dry paper towel.

If not serving right away, let blinis cool on a paper towel, then wrap in a paper towel and seal in plastic wrap and refrigerate over night. To proceed, gently warm in a microwave for one minute at 50% power.


To serve:

Combine the crème fraiche with the chopped dill. Cut each slice of smoked salmon in half.

Top each blini with ¼ teaspoon crème fraiche/dill mixture. Fold each half piece of salmon in half and set on top of the blini. Garnish with a sprig of dill


Makes approximately 16


Note: To clarify butter melt a stick over low heat in a small sauce pan. Skim off the white foam that comes to the surface. Remove from the heat and allow to sit at room temperature. Once the milk solids sink to the bottom, pour off the clear liquid on top, discarding the rest.


post a comment

Commenting is not available in this channel entry.