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Buckwheat Blinis with Smoked Salmon: Classic Appetizer

Prep15 min
Cook20 min
Total35 min
Yield8 people
LevelIntermediate
 
 
About This Recipe

Make small buckwheat blinis topped with smoked salmon, sour cream and herbs. Learn how to prepare the batter, cook evenly sized pancakes and assemble this classic canapé for service.

Scale This Recipe

Servings

Ingredients

Units
  • 100 grams buckwheat
  • 62 grams all-purpose flour
  • 1.5 teaspoon instant dry
  • 0.25 teaspoon salt
  • 300 mL of warm milk
  • 1 tablespoon melted butter
  • 2 medium eggs, — separated
  • 150 grams smoked salmon
  • 150 grams salmon roe
  • 100 grams
  • Fresh dill sprig, to

Instructions

  1. 1
    Sift the flours into a large bowl, add the yeast, and mix well. Make a well in the center and pour into the warm milk (max. body temperature or you will kill the yeast if too hot). Mix to a and beat for a couple of minutes to get rid of any lumps. Cover the bowl with plastic wrap and leave to rise for half an hour, by which stage it should have formed a bubbly batter.
  2. 2
    Using a fork, beat the bubbles out of the batter. Add the melted butter and the two egg yolks and beat them in. In a separate bowl, beat the egg whites until form, then gently fold into the batter. Set aside for 5 minutes.
  3. 3
    Using melted butter, a cast iron five-blini pan, and heat the pan on medium heat. Add a spoonful of the batter on each round and fry until bubbles rise to the surface and the underside is brown.
  4. 4
    With a small spatula, flip the blinis over and cook the other sides for about one minute until brown. Repeat the process with the rest of the batter.
  5. 5
    Keep the blinis warm, and then serve with a half teaspoon of sour cream, smoked salmon, salmon roe and dill sprig.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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