Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe
These Gourmet Blinis with Crème Fraîche and Smoked Salmon are a luxurious yet approachable treat, perfect for impressing guests or indulging yourself. With just 20 minutes of prep and a bit of patience for proofing, you’ll craft a dish that feels restaurant-worthy.
Ingredients
- ⅔ cup all-purpose flour 3 ⅓ oz/94 g
- ⅔ cup buckwheat flour 3 ⅓ oz/94 g
- 2 tablespoons granulated sugar
- 1½ teaspoons instant yeast
- 1 teaspoon salt
- 1½ cups milk 12 fl oz/360 ml, lukewarm
- ¼ cup butter 2 oz/57 g, melted
- 3 large eggs at room temperature
- Oil for cooking
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast and salt.
- Stir in the eggs, milk and melted butter, cover the bowl and let rise in a warm place until the mixture is doubled in size and bubbly, about 1½ hours.
- After this period, whisk in the eggs until smooth.
- Heat a griddle over medium-low heat for a few minutes.
- Brush the griddle with a touch of oil, then, for each blini, pour a scant tablespoon of batter. (You can make a few at a time, depending on the size of your griddle.) Once the surface is bubbling, flip the blinis and cook the other side. Transfer to a baking sheet while you cook the remaining blinis.
- Once completely cool, top with a small dollop of crème fraiche and smoked salmon or caviar.
- Store un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring back up to room temperature before topping and serving.
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