Thin, lacy Russian buckwheat blini folded around smoked salmon and sour cream, a classic celebratory appetizer.
Blini are Russia's thin yeasted pancakes, traditionally made partly with buckwheat flour, which gives them a faint nutty flavor and slightly darker color than a plain crepe. The batter rests until it develops a light fermented tang and bubbles form throughout, a step that can't be rushed if you want the characteristic lacy, slightly spongy texture. Cooked in a hot, well-buttered pan just until the edges curl and the surface is dotted with tiny holes, blini are traditionally wrapped or topped rather than folded like a Western pancake. Smoked salmon and a generous dollop of sour cream is the classic pairing, sometimes finished with a spoon of red caviar for special occasions. Blini appear year-round but are especially tied to Maslenitsa, the Russian pre-Lenten festival where their round, golden shape is said to symbolize the sun returning after winter.
Serves 4
Whisk yeast and sugar into 1 cup of the warm milk and let sit 10 minutes until foamy.
Whisk in both flours, egg yolks and salt until smooth. Cover and let rise in a warm spot for 1 hour until bubbly.
Whisk in the remaining warm milk and melted butter until the batter is loose and pourable.
Whip the egg whites to soft peaks and gently fold into the batter just before cooking.
Folding in whipped egg whites right before cooking is what gives blini their signature light, lacy texture.
Heat a small buttered skillet over medium heat. Pour in a thin layer of batter, swirling to coat, and cook 1-2 minutes per side until the edges curl and turn golden.
Stack the cooked blini on a plate covered with a towel to keep them warm and pliable.
Top each blini with a smear of sour cream, a piece of smoked salmon and a scatter of dill, then fold or roll to serve.
Let the batter rise the full hour — rushing this step is the main reason home blini turn out flat instead of lacy.
Fold in whipped egg whites at the very last minute, right before the first blin goes into the pan.
Keep the pan well buttered between batches; blini stick easily on a dry surface.
Top with caviar and a squeeze of lemon for a more festive presentation.
Make sweet blini by omitting the salt and adding jam or honey with the sour cream.
Use all-purpose flour only if buckwheat flour isn't available, though the flavor will be milder.
Store cooled, uncooked blini between sheets of parchment in the fridge up to 2 days, or freeze up to 1 month; reheat in a dry skillet. Assemble with toppings only right before serving.
Blini date back centuries in Russian culinary tradition and are most closely associated with Maslenitsa, a week-long pre-Lenten festival where their round golden shape symbolizes the returning sun; they're also traditionally served at wakes as a symbol of remembrance.
Yes — let it rise once, then refrigerate overnight; bring to room temperature and fold in freshly whipped egg whites right before cooking.
All-purpose flour alone works fine for a lighter-colored, milder-flavored blini, though you'll lose some of the traditional nutty taste.
The batter is likely too thick, or the egg whites weren't folded in — thin the batter with a splash more milk and make sure to whip and fold the whites gently.
Per serving (220g / 7.8 oz) · 4 servings total
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