Buckwheat Blinis with Salmon

Thick, aerated pancakes with a supple, elastic crumb. The richness of the salmon and fresh cream balance the nutty notes of the buckwheat.

• Prep time: 75 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 724
• Protein: 38 g
• Carbs: 53 g
• Fat: 39 g

Ingredients

• 150 g Wheat flour
• 100 g Buckwheat flour
• 15 g Fresh baker's yeast ( crumbled )
• 300 ml Whole milk ( lukewarm )
• 2 piece Egg ( whites and yolks separated )
• 70 g Minimum butter sweet ( 50g melted for batter, 20g for cooking )
• 1 pinch Gray sea salt
• 250 g Oncorhynchus kisutch ( thinly sliced )
• 150 ml Cream ( thick and cold )
• 1 piece Red onion ( finely minced )
• 1 piece Dill ( picked )
• 200 g Smoked salmon ( in thin strips )

Instructions

1. Yeast activation

   Dissolve the baker's yeast in the warm milk. Let rest for 10 minutes until an active foam forms on the surface.

2. Batter preparation

   In a mixing bowl, combine the wheat flour, buckwheat flour, and salt. Add the egg yolks and melted butter. Gradually pour in the milk while whisking from the center outwards to obtain a smooth batter.

3. First rise

   Cover with a clean cloth. Let the dough double in volume in a warm place. It should be riddled with small air bubbles.

4. Folding in the whites

   Whisk the egg whites until stiff peaks form. Gently fold them in using a spatula, lifting the mass so as not to deflate the batter.

5. Cooking

   Heat a pan with a knob of butter. Drop small mounds of batter. When holes form on the surface and the edges set, flip. The blini should be golden brown and spring back under pressure.

6. Plating

   Top each blini with a spoonful of thick cream, a strip of smoked salmon, thin slices of coho salmon, finely chopped red onion, and a sprig of dill.

Chef's tips

• Milk temperature is key: too hot and it kills the yeast; too cold and the batter won't rise.
• Don't overwork the batter after adding the whites, or you'll lose the airy texture.

Storage

Blinis keep for 48 hours in the fridge covered. Reheat for 30 seconds in a pan to restore their springiness.