Buckwheat blini with yoghurt & smoked salmon

Buckwheat blini with yoghurt & smoked salmon

24 blini
Cooking time
20 mins
Deidre Rooney

These are superb for a weekend brunch party. You can extend the dish by providing finely chopped red onion and small bowls of keta or caviar. Topping the blini with yoghurt is the healthy option but you can of course serve them with crème fraîche or sour cream instead.

From the grocer


Quantity Ingredient
225g buckwheat or wholemeal flour
225g plain flour
1 1/2 teaspoons salt
25g dried active yeast
2 teaspoons caster sugar
725ml warm milk
3 eggs
70g butter, melted and cooled
125g lard, for frying
greek-style yoghurt, to serve
black pepper, freshly ground

From the greengrocer

Quantity Ingredient
fresh dill sprigs, to serve
lemon wedges, to serve

From the fishmonger

Quantity Ingredient
smoked salmon slices


  1. Sift the flours into a bowl and add in the bran left behind in the sieve. Mix in the salt. Put the yeast into a cup with 1 teaspoon of the sugar and add about 35 ml of the warm milk. Stir and set aside somewhere warm for 15 minutes, by which time the yeast should have frothed.
  2. Separate one of the eggs and reserve the egg white. Mix together the yolk and the remaining 2 whole eggs. Make a hollow in the centre of the flour and add the mixed eggs followed by the yeasty milk, the remaining milk and 20 g of the melted butter. Mix to a smooth batter by gradually whisking the dry ingredients into the wet ones. Cover with a clean tea towel and set aside somewhere warm for 1 hour. Whisk the reserved egg white until stiff but not dry, then fold into the batter.
  3. Melt a little of the lard in a non-stick frying pan over a medium heat. When the lard is hot, spoon in enough batter to make a blinis the size of a saucer. When little bubbles form on the top of the blinis carefully turn it over and cook the other side. Both sides should be light brown and the blinis should be cooked through to the middle. Repeat until all the batter has been used. Place them in a 150°C oven as you cook them until ready to serve, separating each with baking paper.
  4. Serve 2 or 3 blini per person. Brush or drizzle them with the remaining melted butter and top with a dollop of Greek-style yoghurt, smoked salmon slices and sprigs of dill. Grind black pepper over the top and offer wedges of lemon alongside.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again