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Buckwheat and zucchini blini with smoked salmon
Buckwheat and zucchini blini with smoked salmon
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delight your guests with savory buckwheat-zucchini pancakes topped with creme fraiche and smoked salmon.
Ingredients:
  • 50g (1/3 cup) self-raising flour
  • 40g (1/4 cup) buckwheat flour
  • Pinch of salt
  • 100ml milk
  • 40.40 gm thickened cream
  • 1 egg, separated
  • 55g (1/3 cup) coarsely grated zucchini
  • 20.00 ml chopped fresh dill
  • 20.00 ml chopped fresh chives
  • Melted butter, to grease
  • 125ml (1/2 cup) crème fraîche
  • 150g smoked salmon, torn into strips
  • Baby herbs, to serve (optional)
Instructions:
  • In a large bowl, combine the sifted flours and salt, then make a well in the center. In a separate bowl, whisk together milk, cream, and egg yolk. Pour the milk mixture into the well of the flour and whisk until a smooth batter forms. Gently mix in the zucchini, dill, and chives. In another clean bowl, whisk the egg white until soft peaks form, then fold it into the batter until just combined.
  • 1. Preheat a large non-stick frying pan over medium-low heat and brush with melted butter. 2. Spoon six 2-teaspoonful amounts of batter into the pan, leaving space for spreading. 3. Cook for 1 minute on each side until golden brown. 4. Place the cooked blini on a wire rack to cool. 5. Repeat with melted butter and the rest of the batter to make a total of 24 blini, in 3 more batches.
  • Spread a dollop of crème fraîche on each blini, add a piece of salmon, and garnish with baby herbs, if desired.

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