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    Homemade Blinis with Smoked Salmon and Sour Cream

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    Homemade Blinis with Smoked Salmon and Sour Cream

    Serves: 2


    • 115g plain flour
    • 55g buckwheat flour
    • 3/4 teaspoon easy-blend yeast
    • 200ml lukewarm milk
    • 2 medium eggs, separated
    • Clarified butter
    • 1 tablespoon melted butter
    • 1 1/2 tablespoons sour cream
    • Salt
    • To serve
    • Sour cream
    • 200g sliced smoked salmon


    1. Sift the plain flour and buckwheat into a large mixing bowl. Mix in the easy-blend dried yeast. Make a hollow in the centre of the flour, add the milk and gradually stir in all the flour until it forms a smooth batter. Cover and leave overnight in the fridge.
    2. Remove from the fridge one or two hours before the meal. Then, 40 minutes before you need to make the pancakes, mix in the egg yolks, salt, melted butter and sour cream. Whisk the egg whites until they are stiff and fold into the batter. Leave for 30 minutes.
    3. When you are ready to eat, heat a little clarified butter in a large non-stick saucepan over a medium-high heat. Once it is sizzling, drop a large spoonful of batter into the pan for each pancake. Leave plenty of space between the blinis, as they spread a little as they cook. When they have puffed up and show tiny bubbles, flip them over and cook for a few more minutes. Keep warm in the oven until you have finished cooking.
    4. Serve with lashings of smoked salmon and sour cream.

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