Small buckwheat pancakes with smoked salmon and crème fraîche
Russian Blini
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
6
24 blini
Difficulty
Easy
Cost
Moderate
$$
Russian Blini
Small buckwheat pancakes with smoked salmon and crème fraîche
★4.6(25)
Delicate, small buckwheat pancakes topped with smoked salmon, crème fraîche, and a squeeze of lemon. An elegant Russian appetizer perfect for celebrations.
15m
Prep Time
15m
Cook Time
30m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Blini are Russia's most elegant finger food—tiny, slightly tangy buckwheat pancakes that serve as a perfect platform for luxurious toppings. Traditionally served during Maslenitsa, they work beautifully at any gathering.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
What makes Russian Blini worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 tsp instant yeast, 1 cup warm milk
- 1 egg, separated, 1 tbsp melted butter
- 4 oz smoked salmon, thinly sliced
- Crème fraîche, fresh dill, lemon wedges
Instructions
- 1
Mix both flours, yeast, warm milk, egg yolk, and melted butter into a smooth batter. Cover and let rise 45 minutes.
- 2
Whip egg white to soft peaks and fold gently into the risen batter.
- 3
Heat a buttered non-stick pan over medium heat. Drop tablespoon-sized rounds of batter and cook 1-2 minutes per side until golden.
- 4
Let blini cool slightly on a wire rack.
- 5
Top each blini with a dollop of crème fraîche, a piece of smoked salmon, a sprig of dill, and a squeeze of lemon.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Buckwheat flourWhole wheat flour
Whole wheat is milder but gives a similar heartiness
Crème fraîcheSour cream
Sour cream is tangier but works perfectly
Tips & Storage
Pro Tips
Cook blini on medium heat—too hot and the outside burns before the inside cooks.
Make the batter ahead and let it rise in the fridge overnight for the best flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store plain blini in the fridge for 2 days or freeze for 1 month. Top just before serving.
Reheating
Warm plain blini in a 300°F oven for 5 minutes, then add cold toppings.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (30mg) · 6 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein10g
Carbohydrates8g
Fat16g
Fiber320mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use all-purpose flour only?
- Yes, but you'll lose the characteristic nutty buckwheat flavor.
- What other toppings work?
- Caviar, sour cream with chives, or mushroom duxelles are all traditional.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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