There’s no more festive or luxurious party snack than buckwheat blinis with caviar and smoked salmon, but with chef Jenn Louis’s recipe, they’re easy to make at home.
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 cup whole milk
- 5 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 1/3 cup buckwheat flour
- 4 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoons active dry yeast
- 2 large eggs, lightly beaten
- 4 ounces crème fraîche
- 4 ounces smoked salmon
- 2 ounces caviar of your choice
- minced chives
Instructions
- Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½–1¾ hours.
- After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate—the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
- Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar—the more the better!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 218 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 121 mg |
| Sodium | 241 mg |
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