Blini with Smoked Salmon and Yogurt
Description
Blini with Smoked Salmon and Yogurt - Authentic recipe from Russia. Ready in 50 min. Try it now!
Directions
✓ researched- 1
Dissolve 10 g of yeast in 200 ml of lukewarm milk and let it stand for 10 minutes until it foams. Add 100 g of flour (classically a mix of wheat and buckwheat flour) and 1 egg, and stir into a smooth batter. Cover and let rise for 1 hour in a warm place.
⏱️ approx. 75 min💡 Tip: Blinis are small Russian yeast pancakes (Блины), traditionally made from buckwheat flour. The yeast batter gives them their characteristic fluffy, slightly tangy texture. They are a symbol of Russian festive culture (Maslenitsa).
- 2
Heat a pan with a little butter over medium heat. Drop small portions of batter (1 tbsp each) into the pan as round mini pancakes (5–6 cm). Cook for 1–2 minutes per side until golden brown and bubbles appear on the surface. Flip and finish cooking.
⏱️ approx. 15 min💡 Tip: Blinis should be small (5–6 cm) — they serve as a bite-sized base. The bubbles on the surface indicate when to flip. Keep warm while cooking the remaining blinis.
- 3
Top the warm blinis with a dollop of yoghurt (or sour cream/crème fraîche) and a piece of smoked salmon. Garnish with fresh dill, a little lemon zest and black pepper. Serve immediately.
⏱️ approx. 5 min💡 Tip: The classic festive garnish: sour cream/crème fraîche, smoked salmon and dill — or caviar for special occasions. Blinis are traditionally served lukewarm. A squeeze of lemon rounds everything off.
📜 Origin & History
Blinis with Smoked Salmon and Yogurt is a Russian-European festive dish: blinis (Russian buckwheat pancakes, Блины) are topped with sour cream or yogurt, smoked salmon (Salmo salar), and sometimes caviar, red onions, capers, and dill. Blinis (singular: blin, from Old Slavic 'mlin' = mill) are a traditional pastry in Russian cuisine; they are served at Maslenitsa (Russian pancake spring festival) and festive occasions. Buckwheat (Fagopyrum esculentum) is not a grain (not a grass), but a pseudocereal; it originates from North China and was introduced to Europe in the Middle Ages. In Russian, Ukrainian, and Belarusian cuisine, blinis made from buckwheat are traditional; Western blinis often use wheat flour. In Germany, blinis with smoked salmon are a classic finger food at parties, canapés, and fish restaurants; smoked salmon and blinis are available in German supermarkets.
🌿 Regional variants
Blinis with caviar
With crème fraîche and real or trout caviar — the luxurious festive variation.
Sweet blinis
With quark, honey, berries or jam — the sweet breakfast or dessert variation.
🍷 What goes with it?
Serve with smoked salmon, sour cream and dill as a festive canapé. With caviar for special occasions. Pair with a glass of Champagne, sparkling wine or ice-cold vodka. A classic at the Russian Maslenitsa (Butter Week).
Frequently Asked Questions
What is the difference between blinis and pancakes?
Blinis are small (5–6 cm), thicker yeast pancakes, traditionally made from buckwheat flour, with a fluffy texture. Regular pancakes/crêpes are large, thin and made without yeast. Blinis are mostly used as a bite-sized base for savoury toppings.
Why buckwheat flour?
Buckwheat (not a true grain, gluten-free) gives blinis their characteristic nutty, slightly earthy flavour and grey-brown colour. Traditionally, a mix of buckwheat and wheat flour is used for balance.
Can blinis be prepared in advance?
Yes — freeze them once cooked (up to 2 months) and reheat briefly as needed (in a pan or oven). The batter keeps in the fridge for a few hours. Practical to prepare ahead for parties and serve with various toppings.
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Ingredients
verified- Flour100 g
- Yeast10 g
- Milk200 ml
- Egg1 pcs
- Smoked salmon100 g
- Yogurt100 g
