Buchweizen-Blinis mit Raucherlachs (Buckwheat Blinis with Smoked Salmon)

A super canapé for an elegant brunch or dinner party. Light buckwheat blinis are topped with a classic combo of smoked salmon, sour cream and fresh dill. Start the blinis early because they need a few hours to rise.

• Preparation Time: 30 mins
• Cooking Time: 4 mins
• Total Time: 34 mins
• Calories: 62 Calories

Ingredients

• ¼ teaspoon salt
• 2 eggs, beaten
• ¾ cup all-purpose flour
• ¼ cup heavy whipping cream
• ½ teaspoon active dry yeast
• 1 cup warm milk
• 2 tablespoons sour cream
• ½ teaspoon white sugar
• 2 tablespoons chopped fresh dill
• 4 ounces sour cream
• ½ cup buckwheat flour
• 1 tablespoon vegetable oil, divided, or as needed
• 4 ounces smoked salmon, cut into thin strips

Recipe Instructions

Step 1

Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir in buckwheat flour and sugar; cover with a towel. Let rise in a warm place until doubled in volume, about 1 hour.

Step 2

Whisk all-purpose flour, eggs, heavy whipping cream, sour cream, and salt into buckwheat mixture until smooth batter forms. Cover with a towel and let stand until batter is frothy and doubled in volume again, about 2 hours.

Step 3

Heat 1 teaspoon vegetable oil in a non-stick skillet over high heat. Drop batter by tablespoonfuls onto skillet; cook until small bubbles rise to the top and edges are dry, about 2 minutes. Flip and cook until evenly browned on other side, about 2 minutes more. Repeat with remaining batter.

Step 4

Top each blini with 1 salmon strip, a teaspoon-sized dollop of sour cream, and a sprinkle of dill.