Buckwheat Blinis
Ingredients
- 250 gBuckwheat flour
- 100 gWheat flour
- 3 pcEgg (whites and yolks separated)
- 500 mlWhole milk (warmed)
- 15 gFresh baker's yeast
- 50 gUnsalted butter (melted)
- 1 pinchGray sea salt
- 200 gSmoked salmon (thinly sliced)
Method
Thick blinis with an aerated crumb, offering the typical and rustic taste of buckwheat. The texture is supple, ideal for topping with cream or accompanying fatty fish.
- 1
Warm the whole milk without boiling it. Dissolve the fresh baker's yeast in it. The mixture should be smooth and lump-free.
- 2
In a mixing bowl, combine the buckwheat flour, wheat flour, and a pinch of salt. Create a well in the center.
- 3
Pour the egg yolks and the yeast-milk mixture into the center. Whisk gradually starting from the middle. The batter should become smooth and coat the back of a spoon.
- 4
Cover with a clean cloth. Let it rest in a warm place. The batter should double in volume and be covered with small air bubbles.
- 5
Whisk the egg whites until stiff peaks form. Gently fold them into the risen batter using a spatula to avoid breaking the airy structure.
- 6
Heat a pan with butter. Drop small mounds of batter. When the surface becomes matte and holes form, flip them over. The blinis should be golden brown.
- 7
Arrange the smoked salmon slices on the warm blinis. Serve immediately as a main course.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after resting to preserve the air bubbles.
- The pan must be very hot to sear the blinis and create the small holes.
How long does this dish keep?
Can be stored for 2 days in the fridge wrapped in a cloth or frozen. Reheat quickly in a toaster to regain the crispiness of the edges.
