Equipment
Ingredients
Blini Batter
- 240 g buckwheat flour
- 15 ml olive oil
- 120 ml light beer
- 2 g salt
- 1 g black pepper, freshly ground
- 180 ml egg white
- 60 g unsalted butter
Toppings
- 115 g smoked salmon, thinly sliced
- 120 ml crème fraîche
- 120 ml sour cream
- 3 g fresh dill, chopped
Nutrition (per serving)
Method
In a medium bowl, whisk together the buckwheat flour, olive oil, light beer, salt, and pepper until a thick paste forms.
In a separate large bowl, beat the egg whites until they form soft peaks that curl over when the whisk is lifted.
Gently fold the whipped egg whites into the buckwheat mixture using a spatula until just combined, being careful not to deflate the air.
Heat a large skillet over medium-high heat (190°C/375°F) and melt 15g (1 tbsp) of butter to coat the surface.
Drop small spoonfuls of batter into the hot skillet to form circles about 4cm (1.5 inches) wide. Cook in batches to prevent overcrowding.
Cook the blinis for 2 minutes per side until they are golden brown and firm to the touch.
Transfer the cooked blinis to paper towels to drain and cool. Repeat the process with the remaining butter and batter.
Top each cooled blini with a small piece of smoked salmon, a dollop of crème fraîche or sour cream, and a pinch of fresh dill.
Chef's Notes
- For the lightest blinis, ensure your egg whites are at room temperature before whipping, as they will achieve a greater volume.
- Don't overmix the batter once the egg whites are folded in. A few streaks of white are acceptable and will result in a more tender blini.
- The beer in the batter provides a subtle flavor and helps with leavening. If you prefer not to use beer, a carbonated water or milk can be substituted, though the texture might be slightly different.
- For a more luxurious topping, consider adding a small amount of finely chopped red onion or capers to the crème fraîche mixture.
- Blinis can be made ahead of time and gently reheated in a low oven (around 150°C/300°F) for a few minutes before serving.
Storage
Refrigerator: 2 days — Store blinis and toppings separately. Blinis can be chilled and served cold or room temperature.
Freezer: 1 month — Freeze plain blinis in a single layer before bagging.
Reheating: Warm plain blinis in a 150°C (300°F) oven for 5 minutes if desired.
