Buckwheat Blinis with Smoked Salmon and Sour Cream


Alright, so I wanted some blinis and smoked salmon the other day (how Russian — привет!). I went to the store to get some smoked salmon, which is already a bit indulgent, and saw there were some blinis as well. I was feeling lazy and I thought, what the heck, I’ll get store bought. Welllll, that’s before I looked at the price. Let’s just say they were a bit expensive for glorified mini pancakes, and, they weren’t even made of buckwheat flour! Homemade it is then.

Now, these blinis are the small, medium thickness blinis (a little thinner than a pancake) that many people expect as appetizers in America, and in grocery stores apparently. However, in Eastern Europe, blinis are usually large and thin, much like crepes. That variety is for another time here.

These are great if you are having guests over because you can make a lot and these are relatively small. So let’s get started!

*Makes about 25 blinis*


Buckwheat Blinis:

  • 3/4 cup buckwheat flour
  • 3/4 cup all-purpose flour
  • 3 tsp. sugar
  • 1/3 tsp. salt
  • 1 tsp. active dry yeast
  • 1 cup whole milk
  • 2 tbsp. butter
  • 2 large eggs
  • 1/3 cup sour cream


  • 1/2 cup sour cream
  • 1/3 tsp. black pepper
  • 6 oz. smoked salmon
  • Fresh sprigs of dill


In a medium bowl, mix buckwheat flour, all-purpose flour, sugar, salt, and yeast together. Meanwhile, in a small saucepan, heat the milk and butter together over low heat, just until the butter melts. It should be warm, not hot. Add the milk and butter mixture to the dry mixture and whisk until you have a smooth consistency. Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours or more.

After the dough has rested and risen, stir it so it deflates. In a small bowl, whisk eggs and 1/3 cup sour cream together. Add the eggs and cream mixture to the dough mixture and stir until you get a smooth consistency. Set it off to the side for about 10 minutes.

Heat a medium to large pan over medium-low heat with about 1 tsp. of butter, or just enough for a very thin layer on the bottom. Spoon 1 tbsp. of the batter for each blini and heat until bubbles form on the top, or about 2 minutes. Flip and heat for 2 minutes on other side. Set aside finished blinis and repeat. You’ll probably have to wipe the pan with a towel between batches to avoid having burnt butter.

Top blinis with dollop of sour cream, smoked salmon, fresh ground black pepper and sprigs of fresh dill. Pickles on the side are another A+. Prepare to show your friends how fancy you are. Enjoy!


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