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Buckwheat blinis with lots of goodies


  • Put 50 ml milk and the yeast in a large bowl. Stir until the yeast has dissolved. 
  • Then add 100 gm buckwheat flour. Mix well, cover with plastic wrap and set aside in a warm place for about 30 mins. 
  • When ready, add the remaining buckwheat flour with the plain flour and salt. Mix well and add the remaining milk and 4 egg yolks. Whisk until well incorporated and the batter is smooth. Then cover with plastic wrap and set aside in a warm spot again for 1 hour. 
  • At the same time, boil 2 eggs. When cool enough to handle, peel and finely dice the yolks and whites separately. Set aside. 
  • Whisk 4 egg whites until just below stiff peaks form and then fold into the batter, a little at a time. 
  • Heat a thin layer of oil and a knob of butter in a large non-stick pan and fry tablespoons of the batter until puffed and golden on both sides, not overcrowding. Drain on kitchen paper towels. 
  • To serve, arrange the diced egg yolks and whites, the crème fraiche, smoked salmon, dill, red onion, smoked trout and blinis separately on a large platter (or individual plates) with the salmon caviar in a small bowl. Enjoy!


  • 400 ml lukewarm milk
  • 20 gm fresh yeast (or 10 gm dry yeast)
  • 200 gm buckwheat flour
  • 200 gm plain flour
  • ¼ tspn salt
  • 6 large eggs
  • vegetable oil
  • unsalted butter
  • a good dollop of crème fraiche or sour cream
  • sliced smoked salmon
  • 2 tbsp finely chopped dill
  • ½ red onion, very finely diced
  • flaked smoked trout
  • salmon caviar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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