Description
Classic Russian blini made with yeast and buckwheat flour, topped with creamy dill crème fraîche and smoked salmon. These mini pancakes offer a delightful nutty flavor and a perfect balance of creamy and savory toppings, making them an elegant appetizer or canapé for any occasion.
Ingredients
Scale
Blini Batter
- 3 tbsp warm water
- 1/2 tsp dry yeast
- 3/4 tsp white sugar
- 1/3 cup plain flour (all-purpose flour)
- 1/3 cup buckwheat flour
- 1/8 tsp cooking/kosher salt
- 1/3 cup warm full-fat milk
- 30g / 2 tbsp unsalted butter, melted and cooled
- 1 large egg, at room temperature, lightly beaten
- Canola spray, for cooking
Dill Crème Fraîche Topping
- 125 g / 4 oz cream cheese, softened
- 3/4 cup crème fraîche (or sour cream)
- 2 tsp fresh dill, finely chopped (or substitute with chives or parsley)
- 1 tsp lemon juice (or apple cider vinegar)
- 1/4 tsp cooking/kosher salt
- 1 pinch white pepper (or black pepper)
Garnish
- 300 g / 10 oz smoked salmon (or trout) slices
- Extra fresh dill, for garnish
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, dry yeast, and white sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a larger bowl, sift together the plain flour, buckwheat flour, and 1/8 tsp salt to ensure there are no lumps and to evenly distribute the salt.
- Combine Batter: Add the frothy yeast mixture, warm milk, melted butter, and lightly beaten egg into the flour mixture. Stir gently until you get a smooth batter. The consistency should be thick but pourable. Cover and let the batter rise in a warm spot for about 15-20 minutes until it doubles in size and becomes bubbly.
- Prepare the Dill Crème Fraîche: In a bowl, blend the softened cream cheese with crème fraîche, chopped dill, lemon juice, 1/4 tsp salt, and a pinch of white pepper until smooth and creamy. Refrigerate until ready to use.
- Cook the Blini: Heat a non-stick skillet or frying pan over medium heat and lightly spray with canola oil. Using a tablespoon or small ladle, pour small rounds of batter onto the pan (around 2-3 inches in diameter). Cook each side for 1-2 minutes or until the blinis are golden brown and puffed up slightly. Flip carefully to avoid tearing. Repeat with the remaining batter, spraying canola spray as needed.
- Assemble the Blini: Once cooked and slightly cooled, spread a small dollop of dill crème fraîche on each blini. Top with a slice of smoked salmon and garnish with extra fresh dill sprigs for a beautiful presentation.
- Serve: Arrange the blini on a serving platter and enjoy them fresh as elegant appetizers or party canapés.
Notes
- Blini must be made with yeast and buckwheat flour for authentic nutty flavor and texture.
- If you don’t have yeast, you can substitute with baking powder, but the flavor and texture will differ.
- The number of blini yielded is approximately 35, although this depends on the size of each pancake and any test blinis made during cooking.
- Make sure all wet ingredients, especially the egg and milk, are at room temperature for best yeast activation and batter consistency.
- Use a non-stick pan and lightly grease it with canola oil spray to prevent sticking and promote even browning.
- You can substitute smoked trout for smoked salmon based on availability or preference.
- The dill crème fraîche topping adds fresh herbal brightness and creamy richness, balancing the smoky fish perfectly.
Nutrition
- Serving Size: 1 blini with topping
- Calories: 75
- Sugar: 1.5g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
