Buckwheat blini with smoked salmon

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



2 tsp instant dried yeast

a pinch of caster sugar

250ml (1 cup) milk, warmed

100g (¾ cup) buckwheat flour

60g (½ cup) plain flour

2 eggs, separated

20g unsalted butter

80ml (⅓ cup) vegetable oil

150g (⅔ cup) crème fraîche or sour cream

300g smoked salmon, cut into 2cm strips

50g salmon roe

dill sprigs, to garnish


1. To make the blini, put the yeast and sugar in a small bowl and gradually stir in the warm milk. Sift the flours into a large bowl and make a well in the centre. Add the egg yolks and yeast mixture to the well, then whisk until a smooth batter forms. Cover with plastic wrap and leave in a draught-free place for 45 minutes.

2. Melt the butter, allow to cool slightly, then stir into the batter. Season to taste with sea salt and freshly ground pepper.

3. In a clean, dry bowl, beat the egg whites using electric beaters until soft peaks form. Fold one-third of the egg white into the batter, then gently fold in the remaining egg white until just combined.

4. Heat 1 tablespoon of the oil in a large, heavy-based frying pan over medium heat. Drop half-tablespoonfuls of the batter into the pan, leaving 3cm in between each blini. Cook for 1 minute, or until bubbles form on the surface. Turn and cook for 30 seconds, or until golden. Remove to a plate and repeat with the remaining batter, adding a little more oil to the pan as needed.

5. Leave the blini to cool completely.

6. Spread 1 teaspoon of crème fraîche on each blini and arrange a strip of smoked salmon on top. Spoon ¼ teaspoon of salmon roe on top, garnish with a dill sprig and serve.

7. Blini are best eaten the day they are made. Without the topping they can be frozen in an airtight container for up to 4 weeks.