Buckwheat Blinis with Smoked Salmon and Crème Fraîche
Buckwheat Blinis with Smoked Salmon and Crème Fraîche is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk first 5 ingredients in medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk first 5 ingredients in medium bowl.
Place milk and butter in small saucepan.
Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F).
Pour warm milk mixture into flour mixture and whisk until smooth.
Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
Whisk buckwheat batter to deflate; then whisk in eggs.
Do ahead Can be prepared 1 day ahead.
Transfer to large bowl.
Cover; chill (may increase in volume; rewhisk before using).
Preheat oven to 200°F.
Heat griddle or large skillet over medium heat.
Brush lightly with melted butter.
Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart.
Cook until bubbles form on top and begin to pop, about 1 1/2 minutes.
Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes.
Transfer to baking sheet.
Tent with foil and place in oven to keep warm while cooking remaining blinis.
Do ahead Blinis can be made 1 day ahead.
Cool, cover, and chill.
Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
Arrange warm blinis on platter.
Spoon 1 rounded teaspoon crème fraîche atop each.
Top with smoked salmon.
Garnish with salmon roe and dill sprigs and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.