Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream
By Matthew Fort
  • Rating:
  • Serves: Makes at least 30 blinis
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 5.5 hours resting time
  • Effort: easy


  • 15 g dried yeast, or 30g fresh yeast
  • 6 tbsp lukewarm water
  • 250 g plain flour
  • 125 g buckwheat or wholemeal flour
  • 450 ml full-fat milk
  • 3 large eggs, separated
  • 1 tsp sugar
  • 1 pinches salt
  • 3 tbsp soured cream, more to serve
  • 125 g melted butter

To serve

  • smoked salmon
  • salmon roe
  • lemons
  • cayenne pepper


1. Place the yeast in the lukewarm water and mix with a fork; leave for 10 minutes until the yeast froths up.

2. Put the plain flour into a large, warm bowl with half the buckwheat flour. Make a well in the middle and pour in the yeast mixture. Add 300ml of lukewarm milk and beat to a smooth batter. Leave for 3 hours, covered, in a warm place.

3. After 3 hours, stir in the rest of the buckwheat flour, and leave again for 2 hours.

4. Beat the egg yolks, sugar, salt, sour cream and 3 scant tbsp of melted butter. Add to the batter, mixing well.

5. Whisk the egg whites until stiff and fold them into the batter. Leave for 30 minutes.

6. Heat the rest of the melted butter in a frypan. Pour 2 tablespoons of batter for each blini, being careful to now overcrowd the pan, otherwise the batters will pour into each other. When bubbles begin to appear on the upper side of the blini, carefully flip them over, and cook until lightly golden, around 2 minutes.

7. Serve each blini with a teaspoon of sour cream, a slither of smoked salmon and half a teaspoon of salmon roe on top. Top with a squeeze of lemon and a sprinkling of cayenne pepper.

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