Follow these steps for perfect results
buckwheat flour
olive oil
light beer
salt
to taste
freshly ground pepper
to taste
egg whites
beaten
butter
smoked salmon
thinly sliced
creme fraiche
fresh dill
chopped
Combine buckwheat flour, olive oil, beer, salt, and pepper in a bowl.
In a separate bowl, whisk egg whites until soft peaks form.
Gently fold the egg whites into the flour mixture.
Heat a large skillet over high heat.
Add butter to the skillet.
Drop spoonfuls of batter (about half-dollar size) into the hot skillet, avoiding overcrowding.
Cook until bubbles appear, approximately 2 minutes.
Flip and cook until browned, about 2 minutes.
Remove blinis and cool on paper towels.
Repeat with remaining butter and batter.
Top each blini with smoked salmon and creme fraiche.
Garnish with fresh dill.
Expert advice for the best results
Make the blinis ahead of time and reheat before serving.
Use high-quality smoked salmon for the best flavor.
Add a squeeze of lemon juice to the creme fraiche for extra tang.
Everything you need to know before you start
5 mins
Blinis can be made a day ahead.
Arrange blinis on a platter and garnish with dill sprigs.
Serve as part of a brunch spread.
Serve as an appetizer at a cocktail party.
Enhances the salty and smoky flavors.
A crisp Pinot Grigio is a great match.
Discover the story behind this recipe
Traditional appetizer in Russian cuisine.
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