Smoked Salmon Blinis Recipe

Bloom yeast

Warm the milk to about 100–110°F (warm to the touch). In a small bowl whisk the milk with the sugar and active dry yeast. Let sit 5–8 minutes until foamy.

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, buckwheat flour and salt.

Combine wet ingredients

In a separate bowl whisk the egg yolks with the buttermilk and melted butter. Stir in the foamy yeast mixture.

Make batter

Fold the wet mixture into the dry ingredients until just combined; a few small lumps are fine. Cover and let rest 20–30 minutes at room temperature to develop flavor and allow slight rising.

Whip egg whites

Just before cooking, beat the egg whites to soft peaks. Gently fold the whipped whites into the batter to lighten it, keeping some air for fluffy blinis.

Cook blinis

Heat a nonstick skillet or crepe pan over medium-low heat and brush lightly with melted butter. Drop 1 tablespoon portions of batter per blini (or 2 tablespoons for slightly larger) onto the pan, spacing them 1" apart. Cook until small bubbles form and edges set, 1–1½ minutes, then flip and cook 30–45 seconds more until golden and cooked through. Transfer to a wire rack to keep texture; cover loosely with a towel to keep warm. Makes about 24 (1 Tbsp) or 12 (2 Tbsp) blinis.

While the blinis rest, combine the sour cream, chopped lemon balm, lemon zest, lemon juice, salt and pepper in a small bowl. Taste and adjust seasoning. Refrigerate briefly if you prefer it cold; the lemon balm flavor benefits from 10–15 minutes melding time.

Arrange blinis on a serving platter or individual plates. Lightly spread about 1 teaspoon of lemon balm sour cream on each blini.

Top each with a small piece or fold of smoked salmon (about 0.5 oz per blini).

Spoon approximately 1/4 teaspoon of keta caviar atop the salmon on each blini, or distribute caviar across prepared blinis to taste.

Garnish each with a few snips of chive and a tiny dill sprig. Add microgreens if using and finish with a very light squeeze of lemon over the platter just before serving.

Serve immediately while blinis are warm or at room temperature. Recommend 3–4 blinis per person as an appetizer.