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How to make Buckwheat blinis with smoked salmon and dill cream

Yield = 32
Prep time: 0:30
Cook time: 0:16
Total time: 0:46

Ingredients

  • 1 egg
  • 3/4 cup milk
  • 1/2 cup self-raising flour
  • 1/2 cup buckwheat flour
  • 30g butter, chopped
  • 150g smoked salmon, sliced
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped fresh dill
  • 2 teaspoons finely grated lemon rind
  • Dill sprigs, to serve

Method

  • Step 1 Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
  • Step 2 Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side or until lightly browned, Transfer to a wire rack to cool. Repeat 3 times.
  • Step 3 Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
  • Step 4 Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.