A little salty and a little sweet, smoked salmon and blinis are tried and true combo, a simple but intriguing pairing of foods rooted in Slavic culinary traditions. Whether you’re enjoying smoked salmon blinis as an appetizer, snack or light meal, they’re a quick and easy dish that you can make at home in under 20 minutes.
This smoked salmon blinis recipe is made with buckwheat flour for a nutty complement to the intense flavor of cold-smoked salmon.
Using a 50-50 mix of buckwheat flour and all-purpose flour makes a perfectly balanced batter that’s nutty and chewy, without being too intensely bitter or earthy. If you don’t have buckwheat flour, you can substitute whole wheat flour; it won’t give you the same flavor at all, but it’s a bit closer in texture than using all white flour. If all else fails though, there’s nothing wrong with using all white flour to make your smoked salmon blinis; you’ll still end up making something that you can dress up with salmon and cream.
Traditionally, blinis are made with yeast. But for quick and easy blinis, baking powder is the agent that will help your blinis to rise in no time.
Salt and sugar round out of the flavor of your blini batter so that they taste good even without the addition of smoked salmon.
The wet ingredients are pretty standard here: egg and enough milk to make a pourable batter. The addition of melted butter to this makes for a particularly rich blini batter. Make sure you have some extra butter or neutral oil on hand to cook your blinis.