Today, I’m excited to share a delightful recipe that brings a touch of sophistication to any meal: Buckwheat Blinis with Smoked Salmon. These little pancakes are not just easy to make but also make for a stunning appetizer or brunch dish. Let’s get started!
Buckwheat Blinis with Smoked Salmon
These blinis are light, fluffy, and have a nutty flavor that pairs perfectly with the rich, savory taste of smoked salmon. They’re a wonderful way to impress your guests or simply indulge in a delicious treat yourself.
Ingredients
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 2 tablespoons melted butter
- 4 ounces smoked salmon, sliced
- 1/4 cup crème fraîche or sour cream
- Fresh dill or chives for garnish
Instructions
- In a mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, and salt. Whisk until well combined.
- In a separate bowl, beat the eggs and then mix in the buttermilk and melted butter until fully blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Don’t overmix; it’s okay if the batter is a little lumpy.
- Heat a non-stick skillet or a griddle over medium heat and lightly grease it with butter or oil.
- Pour small amounts of the batter onto the skillet, about 1/4 cup for each blini. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Continue with the remaining batter, adjusting the heat as necessary to prevent burning.
- Once cooked, stack the blinis on a plate and keep warm.
- To serve, spread a dollop of crème fraîche or sour cream on each blini, top with a slice of smoked salmon, and garnish with fresh dill or chives.
These Buckwheat Blinis with Smoked Salmon are sure to become a favorite! Not only are they impressive to look at, but they also offer a lovely combination of flavors that your family and friends will appreciate. Enjoy your culinary adventure!