Name: Buckwheat blinis with smoked salmon and dill cream
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 1
Cuisine: russian
Ingredients: 1 egg; 193.13 gm milk; 75.00 gm self-raising flour; 70.00 gm buckwheat flour; 30g butter, chopped; 150g smoked salmon, sliced; 117.50 gm sour cream; 40.00 ml finely chopped fresh dill; 2 tsp finely grated lemon rind; Dill sprigs, to serve

Buckwheat blinis with smoked salmon and dill cream

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Prep Time:
30 minutes

Cook Time:
16 minutes

Total Time:
46 minutes

Russian blinis: bite-sized cocktail party perfection.

Ingredients:

193.13 gm milk
75.00 gm self-raising flour
70.00 gm buckwheat flour
30g butter, chopped
150g smoked salmon, sliced
117.50 gm sour cream
40.00 ml finely chopped fresh dill
2 tsp finely grated lemon rind
Dill sprigs, to serve

Instructions:

Whisk eggs and milk. In a bowl, sift flours and make a well in the center. Gradually mix in the milk mixture until combined. Let it rest for 10 minutes.
Melt a touch of butter in a large non-stick frying pan over medium-high heat. Cook 2 level teaspoons of the mixture per blini in batches of 8 for about 2 minutes on each side until lightly browned. Cool on a wire rack and repeat the process 3 times.
Slice the smoked salmon into 32 equal portions. Mix sour cream and dill in a small bowl. Season with salt and pepper to taste.
Arrange the blini on a platter, then generously spread the sour cream mixture over them. Add the smoked salmon and grated lemon rind on top. Finally, garnish with fresh dill sprigs before serving.

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