Blini with Beets, Smoked Salmon & Crème Fraîche

Blini are traditional Russian pancakes. This Blini with Beets, Smoked Salmon and Crème Fraîche recipe is light, fresh and a wonderful way to start a meal. The blini are made with buckwheat flour. The egg whites are whisked and folded in to the blini mixture to ensure a super light and tasty dish!

Ingredients

  • 50g buckwheat flour
  • 175g plain flour
  • 1 tsp salt
  • 7g fresh yeast (or dried)
  • 425ml full fat milk
  • 2 eggs
  • Butter for frying
To serve:
  • 300ml crème fraiche
  • Celery tops
  • Cooked beetroot
  • Pickled onions,
  • Tarragon sprigs
  • Parsley leaves
  • 6 smoked salmon slices

Method

Whisk together the flour, salt, yeast, milk and egg yolks, cover and leave to prove for 2 hours. Whisk the egg whites until stiff and fold into the batter.

Heat the frying pan over a medium heat and add the butter. When foaming, spoon in one ladle of batter at a time and fry. Cook for 30 seconds to a minute, flip the blini and cook on the other side for 30 seconds.

Remove to a plate and decorate with a few small dollops of crème fraichê, smoked salmon, celery tops, beetroot, tarragon, sliced pickled onions and parsley.

Drizzle with olive oil and season with fresh cracked black pepper.

Ingredients

  • 50g buckwheat flour
  • 175g plain flour
  • 1 tsp salt
  • 7g fresh yeast (or dried)
  • 425ml full fat milk
  • 2 eggs
  • Butter for frying
To serve:
  • 300ml crème fraiche
  • Celery tops
  • Cooked beetroot
  • Pickled onions,
  • Tarragon sprigs
  • Parsley leaves
  • 6 smoked salmon slices

Method

Whisk together the flour, salt, yeast, milk and egg yolks, cover and leave to prove for 2 hours. Whisk the egg whites until stiff and fold into the batter.

Heat the frying pan over a medium heat and add the butter. When foaming, spoon in one ladle of batter at a time and fry. Cook for 30 seconds to a minute, flip the blini and cook on the other side for 30 seconds.

Remove to a plate and decorate with a few small dollops of crème fraichê, smoked salmon, celery tops, beetroot, tarragon, sliced pickled onions and parsley.

Drizzle with olive oil and season with fresh cracked black pepper.