Blinis with two toppings

Based on 20 ratings
Kitchen Stories

Kitchen Stories

Editorial Team

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
45 g buckwheat flour
150 g all-purpose flour
½ tsp salt
½ tsp baking powder
50 g butter (melted)
egg (large)
200 ml milk
1 sprig dill
avocado
tomatoes
shallot
1½ tbsp lemon juice
50 g cream cheese
70 g smoked salmon
20 g roe
salt
pepper
chili flakes
dill for serving
Metric
Imperial

Utensils

  • large bowl
  • whisk
  • cutting board
  • knife
  • medium bowl
  • large, non-stick frying pan

Nutrition per serving

Cal
481
Protein
15 g
Fat
27 g
Carb
43 g
  • Step 1/8

    Combine buckwheat flour, all-purpose flour, salt, and baking powder in a large bowl.
    • 45 g buckwheat flour
    • 150 g all-purpose flour
    • ½ tsp salt
    • ½ tsp baking powder
    • large bowl
    • whisk

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

  • Step 2/8

    Add some of the melted butter, egg, and milk to the flour mixture. Stir well until a thick batter forms. Set aside.
    • 1 tbsp butter
    • egg
    • 200 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

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

    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.
    • 1 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.

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

  • Step 6/8

    For the cream cheese topping, whisk together cream cheese, dill and remaining lemon juice. Season with salt, and pepper to taste. Set aside.
    • 50 g cream cheese
    • ½ 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

    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.
    • 40 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

    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.
    • 70 g smoked salmon
    • 20 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.