In this recipe, we blend the roots of Slavic cuisine with contemporary flair. After all, who says blini have to be thin and crispy? These savory thick buckwheat blini prove that traditional dishes can thrive in a modern setting. Whether you serve them as an appetizer, a light lunch, or a festive bite, these savoury thick buckwheat blini with smoked salmon, apple, and herb cream are sure to impress.
There's something magical about blini-those thick, yeasted pancakes that have played a central role in Russian cuisine for centuries. Originally prepared as an offering to the sun during the Maslenitsa festival, they've evolved into a beloved dish that can be both savory and sweet. With smoked salmon, a fresh sweet-tart apple, and a creamy herb sauce, this dish not only delights the taste buds but also strikes a surprising balance between luxury and simplicity. For more on buckwheat and blini, read on in this article.
Savory thick buckwheat blini
Ingredients
For the blini
- 200 grams buckwheat
- 250 ml milk
- 2 eggs
- 7 grams instant yeast one packet
For the topping
- 8 slices smoked salmon
- 2 tablespoons sour cream
- 2 tablespoons fresh cheese Philadelphia for example
- 1 apple
- 0,5 lemon
- 1 tablespoon honey liquid
- 10 sprigs fresh chives
- 5 sprigs dill
- pepper, salt
Instructions
Baking the blini
- Warm the milk until lukewarm and add the yeast. Mix the yeast through the milk.
- Add the milk to the buckwheat and mix well until you have an elastic dough.
- Split the eggs and add the yolks to the dough. Set the egg white aside for later.
- Set the dough aside on a warm place and let it rest for 30 minutes.
- Beat the egg white with until stiff, and add it to the buckwheat dough.
- Heat a pan and bake the blini for 2 minutes on each side.
Preparing the toppings
- Cut the apple into quarters. Peel it and remove the core. Cut the apple flesh into small cubes.
- Now mix the apple cubes with the sour cream and skyr.
- Finely chop the chives and add them to the mixture.
- Remove the dill from the sprigs and then finely chop it as well. Add the dill to the apple mixture.
- Season to taste with a little lime juice and liquid honey. Taste to make sure it isn't too sour or too sweet.
- Place the mixture in the refrigerator while you cook the blinis.
- Serve the warm blinis with a slice of smoked salmon and the apple in herb cream.
Nutrition
How to make savory thick buckwheat blini?
Buckwheat blini are naturally gluten-free. But most importantly, they're incredibly easy to make. While the dough rises, you can prepare the topping-so in no time, you'll have a delicious and impressive dish ready to serve.
Making the blini
Preparing the dough
Blini are Russian yeasted pancakes made with buckwheat, so we'll let the dough rise for about half an hour.
First, warm the milk until it's lukewarm. Add the yeast and stir until it dissolves.
Meanwhile, place the buckwheat flour in a large mixing bowl. Pour in the milk and yeast mixture, then stir until you have a smooth, elastic dough.
Now, separate the eggs. Add the yolks directly to the buckwheat dough, but set the whites aside for later.
Mix the yolks thoroughly into the dough, then cover the bowl with a kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let it rise for 30 minutes.
Baking the blini
Once the dough has risen, whip the egg whites until stiff and gently fold them into the dough for extra fluffiness.
Heat a pan over medium heat and add enough oil to lightly coat the surface so the blini bake evenly.
Bake the blini for about 2 minutes on each side, until they're golden brown. They'll rise a bit more, becoming thick and airy.
Preparing the topping
While blini can be sweet, they truly shine with a savory topping. In Russia, they're often served with caviar. But since we're neither Russian nor rich, we've chosen a more democratic alternative: smoked salmon and apple.
Cut the apple into wedges, then peel and core them. Dice the wedges into very small pieces.
Mix the diced apple with sour cream and skyr (or use cream cheese if you prefer).
Next, strip the dill from the stems and finely chop it. Snip the chives into small rings. Mix both herbs into the apple mixture.
Add the juice of half a lime and a tablespoon of liquid honey. Stir well and taste-adjust with more honey or herbs if needed.
Let the topping rest in the fridge while you are baking the blini.
Arrange the smoked salmon and diced apple on the warm blini. Garnish with extra chives if you like, and enjoy!
What are blini?
Blini are soft pancakes from Russian cuisine, traditionally made with buckwheat or wheat flour. They are often served with sour cream, caviar, smoked salmon, butter, jam, or other sweet or savory toppings. Blini have a rich history and deep cultural significance in Russia and other Slavic countries.
Origin and history
Pagan roots
Blini date back to pre-Christian times in Russia, where they played a symbolic role in pagan rituals. Their round shape and golden color were associated with the sun, an important symbol in Slavic mythology. They were prepared during Maslenitsa (the week before Great Lent in the Orthodox Church), a festival celebrating the transition from winter to spring. During Maslenitsa, blini were eaten as a way to welcome the sun and celebrate fertility.
Christian influences
With the arrival of Christianity in Russia (10th century), Maslenitsa was integrated into Orthodox tradition. Blini remained a central part of the festival but also took on religious significance: they symbolized forgiveness and preparation for Great Lent. Eating blini was seen as a way to say goodbye to rich foods like butter, eggs, and milk, which were forbidden during the fast.
Development and variations
Traditional preparation
Buckwheat flour: Originally, blini were made with buckwheat flour, widely cultivated in Russia. Buckwheat blini (grechnevye blini) are darker and have a nutty flavor.
Wheat flour: Later, wheat flour blini became popular, especially in cities where buckwheat was less available.
Yeast: Traditional blini contain yeast, giving them a light, spongy texture. This sets them apart from Western pancakes, which are often made without yeast.
Modern variations
Today, there are countless variations:
- Thin blini: resemble crêpes and are often rolled with fillings like caviar, cheese, or jam.
- Thick blini: more like small pancakes, sometimes filled with cottage cheese, potatoes, or meat.
- Gluten-free versions: made with buckwheat flour or other gluten-free alternatives.
- Sweet and savory toppings: From classic sour cream and caviar to modern combinations like Nutella, banana, or maple syrup.
Learn more about blini in the following articles:
- Blini - Wikipedia.
- What is a blini, and what does it taste like? (Mashed).
- Unveiling the timeless charm of blini in Russian culture: a culinary icon (Short food blog).
What is buckwheat?
Buckwheat is not actually a grain but a pseudocereal-a seed that is used like a grain but does not belong to the grass family. It is naturally gluten-free and rich in protein, fiber, and minerals such as magnesium and manganese.
Buckwheat comes from the plant Fagopyrum esculentum, which is related to rhubarb and sorrel. For thousands of years, it has been an important staple food, particularly in Asia (China, Japan, and Korea) and Eastern Europe (Russia, Ukraine, and Poland), where it is traditionally eaten as kasha or in pancakes.
Learn more about buckwheat in the following articles:
- Buckwheat - Wikipedia.
- Buckwheat: 16 health benefits, side effects and how to eat it (Natural remedy ideas).
- What is buckwheat? (The spruce eats).
More surprising.pancakes
Blini are Russian pancakes. We are big fans of any kind of pancakes. So you may also try these inspiring pancake recipes:
- Dutch buckwheat pancakes (poffertjes).
- American ricotta-lemon pancakes.
- Belgian beer pancakes.
- Mascarpone pancakes with red fruit.
- Austrian Kaiserschmarrn.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
