Buckwheat Blinis with Salmon Roe and Crème Fraîche
These buckwheat blinis are soft and buttery, with perfect crispy edges. They are delicious topped with with creme fraiche and caviar, and also with smoked salmon. They have become our go-to new year's eve appetizer because they're easy but taste as fancy as they look.
Servings: 18 pancakes
Ingredients
- 1/3 cup buckwheat flour
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons whole milk
- 1 extra-large egg
- 4 tablespoons unsalted butter divided
- 4 - 6 oz. salmon roe or 1/2 lb thinly sliced smoked salmon
- 1/4 cup crème fraîche or sour cream
- Chives minced, for garnish
Instructions
- Combine both flours, baking powder, and salt in a bowl. Melt 1 tablespoon of butter and set aside. In a separate bowl, whisk together the milk, egg, and the melted butter, then whisk into the flour mixture until just combined. Heat 1 tablespoon of butter in a medium saute pan on medium-high heat and drop the batter into the hot skillet, 1 tablespoon at a time (using a tablespoon measure makes this very easy). Cook over medium heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until lightly brown. Repeat with the remaining batter adding butter as necessary. Set aside.
- To serve, top the blini with a small dollop of creme fraiche and spoon on a little caviar. Sprinkle with chives and serve.
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