Blinis with two toppings

Step 1/8

• 22½ g buckwheat flour
• 75 g all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder

• large bowl
• whisk

Combine buckwheat flour, all-purpose flour, salt, and baking powder in a large bowl.

Step 2/8

• ½ tbsp butter
• ½ egg
• 100 ml milk

Add some of the melted butter, egg, and milk to the flour mixture. Stir well until a thick batter forms. Set aside.

Step 3/8

• ½ sprig dill
• ½ avocado
• 1 tomatoes
• ½ shallot

• cutting board
• knife

Chop dill finely. Peel and pit avocado. Quarter tomato and remove seeds. Finely dice tomatoes, avocado, and shallot.

Step 4/8

• ½ tbsp lemon juice
• chili flakes
• salt
• pepper

• medium bowl

For the avocado-tomato tartare, place avocado and shallots in a bowl. Season to taste with chili flakes, salt, pepper, and some of the lemon juice.

Step 5/8

Add tomato cubes. Mix carefully until well combined. Set aside.

Step 6/8

• 25 g cream cheese
• ¼ tbsp lemon juice
• salt
• pepper

• medium bowl

For the cream cheese topping, whisk together cream cheese, dill and remaining lemon juice. Season with salt, and pepper to taste. Set aside.

Step 7/8

• 20 g butter

• large, non-stick frying pan

Brush a large, non-stick frying pan with some of the remaining melted butter over medium-low heat. Drop batter into the hot pan to form small rounds. Wait for approx. 2 – 3 min. until the sides set and small bubbles form on top of the blini rounds. Flip to cook for approx. 2 – 3 min. on the other side. Place on a serving plate.

Step 8/8

• 35 g smoked salmon
• 10 g roe
• dill for serving

Garnish half of the blinis with a dollop of cream cheese. Divide salmon into bite-sized pieces. Place salmon on cream cheese and top with caviar. Place avocado-tomato tartare on the rest of blinis. Serve with more dill if desired. Enjoy as a starter, breakfast or snack.

Enjoy your meal!