Buckwheat blinis

Buckwheat blinis

By
From
Feasting
Makes
30
Photographer
Elisa Watson

I’ve eaten a lot of canapés in my day but nothing beats perfect bite-sized blinis topped with gravlax, crème fraîche and – dare I say – caviar, or more realistically, salmon eggs. The buckwheat flour gives these blinis a slightly nutty flavour.

Ingredients

Quantity Ingredient
100g buckwheat flour
75g plain (all-purpose) flour
2 teaspoons caster (superfine) sugar
1 teaspoon salt
2 teaspoons dried yeast
2 eggs, separated
250ml milk
Dill and vodka gravlax, to serve
créme fraîche, to serve
caviar or salmon eggs, to serve
dill sprigs, to garnish

Method

  1. Mix together the flours, sugar, salt and yeast in a bowl.
  2. In a large bowl, whisk the egg whites until stiff peaks form.
  3. Add the egg yolks to the flour mixture and mix until combined. Gently fold in the egg whites using a metal spoon.
  4. Set the mixture aside to prove for 1 hour, or until bubbles begin to appear on the surface.
  5. Heat a large non-stick frying pan over medium–high heat. Drop tablespoons of the blini mixture into the pan to create 3 cm (1¼ in) blinis. Cook for 30 seconds, then flip the blinis over and cook for another 30 seconds on the other side. Transfer straight to a serving plate and leave to cool completely. Repeat until all the batter is used
  6. Serve the blinis topped with gravlax, crème fraîche and caviar or salmon eggs.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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