Buckwheat Blinis

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.

• Prep time: 85 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 625
• Protein: 30 g
• Carbs: 68 g
• Fat: 25 g

Ingredients

• 250 g Buckwheat flour
• 100 g Wheat flour
• 3 piece Egg ( whites and yolks separated )
• 500 ml Whole milk ( warmed )
• 15 g Fresh baker's yeast
• 50 g Minimum butter sweet ( melted )
• 1 pinch Gray sea salt
• 200 g Smoked salmon ( thinly sliced )

Instructions

1. Yeast activation

   Warm the whole milk without boiling it. Dissolve the fresh baker's yeast in it. The mixture should be smooth and lump-free.

2. Mixing the dry ingredients

   In a mixing bowl, combine the buckwheat flour, wheat flour, and a pinch of salt. Create a well in the center.

3. Binding the batter

   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. Proofing

   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. Folding in the egg whites

   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. Cooking in butter

   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. Serving with salmon

   Arrange the smoked salmon slices on the warm blinis. Serve immediately as a main course.

Chef's tips

• 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.

Storage

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.