Blini with Smoked Salmon or Salmon Roe

9:06 pm on 26 November 2007

Recipe from Gourmet Traveller.

(Makes about 40)


  • 1 tsp dried yeast
  • 110gm (3/4) cup plain flour
  • 90 gm (3/4) cup buck wheat flour
  • 1 egg separated
  • 40gm (2 tbsp) unsalted butter, melted
  • ½ tsp white sugar
  • 185 gm salmon roe
  • 1 small white onion chopped
  • 3 hard boiled eggs, separated, whites chopped, yolks passed though a sieve
  • crème fraiche or sour cream to serve. 


Combine yeast and 190ml warm water in a large bowl, stir to dissolve, then stand in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.

Meanwhile, in a separate bowl combine buckwheat flour, raw egg yolk, 1 ½ tbsp melted butter, sugar, milk and ½ tsp sea salt and whisk to combine, then fold gently into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.

Whisk raw egg whites until soft peaks form and fold through batter.
Heat a heavy based frying pan over a medium heat, brush with remaining butter and cook tablespoonful of batter in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.

Serve blini with onion, salmon roe, hard boiled egg and crème fraiche.

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