Buckwheat blinis with smoked salmon and dill

Ingredients for blinis

85 g buckwheat flour

1 tsp baking powder

salt and freshly ground black pepper

150 ml oz full-fat milk

1 tsp mustard powder

small handful chopped fresh chives

2 free-range egg whites

pinch salt

knob of unsalted butter


To serve

250 g smoked salmon

50 g salmon caviar

Fronds of fresh dill

200 ml creme fraiche

1 lemon, cut into wedges



  1. Mix the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and milk to make a smooth batter. Add the mustard powder and chives and mix until combined.
  2. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.
  3. Fold one-third of the whisked egg whites into the batter mixture using a metal spoon. When combined add the remaining egg whites and gently mix together.
  4. Melt the butter in a frying pan over a medium high heat, and spoon tablespoons of the batter into the pan to make small-sized pancakes, about 5 cm in diameter.
  5. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn them over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.
  6. To serve, place blinis onto serving plates, add a small slice of smoked salmon, a tsp creme fraiche, a ½ tsp caviar and fresh dill. Finish with the lemon wedges.

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