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Buckwheat Blini with Smoked Salmon

This is one of those appetizers that is so quick to put together, but so impressive on the plate. The perfect introduction to any dinner, but also great for passing around with cocktails.

Smoked Salmon Buckwheat Blini with Smoked Salmon and topped with dill and caviar by Simon Majumdar

Buckwheat Blini with Smoked Salmon Recipe

(Serves about 20)


  • ½ Cup Buckwheat Flour

  • 1 Cup All Purpose Flour

  • 1 Packet Dried Active Yeast

  • 1 Pinch Salt

  • 1 Cup Milk (warm but not hot)

  • ½ Stick Butter (melted)

  • 2 Eggs (separated into whites and yolks)

  • Butter (for frying)

  • 1 Small Tub of Sour Cream or Creme Fraiche

  • 1 Packet Smoked Salmon

  • 1 Bunch Dill

  • 2 Lemons (zest only)

  • 1 Pinch Black Pepper

  • Caviar (optional)


  1. Combine the All Purpose Flour, the buckwheat flour, the yeast, salt and warm milk in a bowl. Whisk together to make a batter.

  2. Cover the bowl with plastic wrap and allow to rest for 30 minutes (you should see bubbles forming on the surface).

  3. After resting, add the melted butter.

  4. Add the egg yolks and the whisked egg whites and fold in gently (you don’t want to knock the air out).

  5. Allow to rest for 5 minutes.

  6. Melt a small amount of butter in a pan, and spoon in tablespoons of the batter to make small pancakes.

  7. Cook for two minutes a side (flip when bubbles begin to appear).

  8. Place on a platter and top with sour cream (or creme fraiche), salmon and a small leaf of dill. An optional topping may include caviar.

  9. Sprinkle the platter with lemon zest and black pepper before serving.

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