Buckwheat Blinis Smoked Salmon

Delicate, gluten-free buckwheat blinis topped with silky smoked salmon and a dollop of crème fraîche—earthy, elegant, and easy to prepare. Supstitute with lactose free cream cheese.

Season / All

Prep time: 15 minutes

Cook time: 6 minutes

Makes 16 small Blinis

1 cup Bobs organic buckwheat flour

1/4 tsp salt

1 egg, well beaten

2 tbsp molasses 1 cup milk, or nut milk

1 tsp. baking powder

1 tbsp oil

extra oil for cooking blinis

1 tsp. fresh lemon, juiced, optional

Instructions

Heat a non stick pan, on medium heat.

In a bowl, whisk flour, salt and baking powder.

In a medium bowl, whisk eggs, molasses, milk and oil.

Mix the dry ingredients into the wet, until combined.

Pour a small ladle of the mixture into a hot, lightly greased pan.

Blini should be about 3-4 inches round. Cook until bubbly, then flip, until the center is set. About 2-3 minutes.

Toppings

Good quality smoked salmon

crème fraîche, or dairy free substitute

Capers

thinly sliced red onion

fresh dill