Range Cooker Recipes Buckwheat blinis with smoked salmon and crème fraiche

Makes 6

125g buckwheat flour

45g plain flour

pinch of salt

1 tsp dried active yeast

1 egg, beaten

250ml lukewarm milk

2 tbsp olive oil

200ml crème fraiche

250g smoked salmon

50g salmon caviar

Sprigs of fresh dill


  1. Sift the flours into a large bowl and stir in the salt and yeast. Add the egg and milk and whisk to a smooth batter.
  2. Cover and leave for 1 hour to thicken slightly.
  3. Place the blini pan over a high heat and add a little of the olive oil. When hot, pour in 1-2 tablespoons of the batter to cover the bottom of the pan.
  4. Cook over a high heat until bubbles appear on the surface of the blini and the underside is golden brown. This should only take about a minute.
  5. Flip over and continue to cook until the other side is golden brown.
  6. Repeat this process to make the other blinis.
  7. Leave to cool slightly before topping with crème fraiche, smoked salmon, salmon caviar and sprigs of dill.B