Appetizer of the week: Smoked salmon blinis

smoked salmon blini with creme fraiche

Even though creme fraiche is good enough on it’s own, I added chopped fresh dill and minced shallots and a dash of fresh cracked pepper to the mix. If you can’t find creme fraiche or don’t want to spend that much, you could use sour cream, but it won’t be as rich, however it will be healthier. I almost added capers too, but will hold off on that until next time.
I followed Ina Garten’s concept but wanted to make the blini GF, so I used 100% buckwheat.

1 cup buckwheat flour
1 egg
2/3 cup milk
1 Tbs olive oil (you can use melted butter, I didn’t feel like getting something else dirty in the microwave)
Mix the ingredients together and let it rest for an hour or so. Put just a little bit of oil in a non stick skillet, heat it up and then make these by the tablespoonful just like little pancakes, when they bubble, flip them over. Top with some smoked salmon, a small dollop of the creme fraiche mixture and then more dill for a garnish. Serve at room temp.

smoked salmon blini with creme fraiche

smoked salmon blini with creme fraiche

i’m out

2 thoughts on “Appetizer of the week: Smoked salmon blinis

  1. These were fabulous. I made them regular-sized and used 1/2 pamela’s and 1/2 buckwheat, to keep them thin, and used cream cheese and nova. We rolled them up and they were a big hit. For dessert, I made cream cheese and strawberry jelly buckwheat crepes. The strawberry also compliments the buckwheat, which makes sense since it’s related to rhubarb. Thanks! 🙂

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