The origins of this traditional Russian dish can be traced back to ancient times. Blinis are a delicious base for toppings like smoked salmon, caviar, even shiitake mushrooms and a dollop of aioli.
Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin.
Season/ all seasons
Prep time/ 15 minutes
Inactive cook time/ 30 minutes
Cook time/15 minutes
Makes 30-36 Blini , depending on size
1/2 cup buckwheat flour 1/2 cup all purpose flour (Cup 4 Cup, gluten free flour) 1/2 cup milk, warmed to 110 F 2 1/2 tsp. dry yeast 1/2 tsp. pure cane sugar or coconut sugar 2 eggs 1/2 cup buttermilk 1 tbsp. clarified butter, melted, plus more for cooking 3/4 tsp. fine sea salt 1 tbsp. minced dill (or other herbs, such as chives)
Topping 6-8 oz. gravlax, good quality (cut into strips and rolled) 1/2 cup creme fraiche zest & juice of 1 lemon (organic, when using zest) sea salt and fresh pepper 1 tbsp. dill, chopped fine 1 tbsp. capers
For batter -
In a small bowl, mix yeast, sugar and warmed milk to dissolve. Let the mixture stand 5-10 minutes or until foamy.
In another bowl, mix the 2 types of flour together, and set aside.
Separate the eggs, placing whites in a small bowl and yolks in a larger bowl. Combine the egg yolks with the buttermilk, clarified butter and salt and whisk until combined.
Add the yeast mixture and whisk again. Add the flour mixture and whisk until thoroughly combined.
Cover and let sit in a warm spot for at least 30 minutes, until inflated.
Put the egg whites in a stand mixer with a wire whip attachment, and whisk on medium speed, until firm peaks form. Gently fold in the whites to buckwheat batter, with a silicone spatula until just combined.
To cook Blini -
Heat a non stick skillet over medium heat and lightly coat the pan with clarified butter, or oil. Add a heaping teaspoon of batter and cook until little holes appear on the top and bottoms are golden brown. 1-2 minutes. Flip over and brown for 2 more minutes. The first blini usually isn’t pretty,
Repeat with remaining batter. Let rest in a warm place until all blinis are prepared, covered with kitchen towel.
For topping- In a small bowl whisk together creme fraiche, dill,lemon juice, zest and salt and pepper to taste.
Dollop a spoonful of creme fraiche on top of blini, then salmon and capers. garnish with sprig of dill. Place blinis on white platter and serve.