Smoked Salmon Blinis

🛒 Ingredients

• Buckwheat flour 15 g · 56 kcal
• All-purpose flour 15 g · 56 kcal
• Milk 30 g · 19 kcal
• Egg 15 g · 24 kcal
• Active dry yeast 1 g · 4 kcal
• Butter 4 g · 27 kcal
• Smoked salmon 50 g · 70 kcal
• Crème fraîche 30 g · 115 kcal
• Fresh dill 5 g · 2 kcal

👨‍🍳 Instructions

1. In a large bowl, whisk together warm milk, yeast, and a pinch of sugar; let it sit for 5 minutes until foamy. Add buckwheat flour, all-purpose flour, remaining sugar, salt, and eggs; mix until smooth.
2. Cover the bowl with a clean cloth and let the batter rise in a warm place for about 1-1.5 hours, or until doubled in size.
3. Heat a lightly buttered non-stick pan or blini pan over medium heat. Pour small spoonfuls of batter (about 1 tablespoon each) to form mini pancakes.
4. Cook for 1-2 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm while cooking the remaining blinis.
5. Arrange the warm blinis on a serving platter. Top each blini with a small piece of smoked salmon.
6. Add a dollop of crème fraîche or sour cream on top of the salmon, then garnish with fresh dill sprigs. Serve immediately.