Buckwheat Blini with Smoked Salmon & Dill
Thin, golden Russian buckwheat pancakes with smoked salmon and fresh dill. A special-occasion breakfast at 310 calories. Gluten-free and naturally high in protein.
- buckwheat flour 120g
- low-fat kefir 200ml
- egg 1 large
- bicarbonate of soda ½ tsp
- salt pinch
- olive oil (for pan) ½ tsp
- smoked salmon 100g
- low-fat cream cheese or quark 100g
- fresh dill, chopped 2 tbsp
- lemon, for squeezing ½
- black pepper to taste
- 1
Whisk together buckwheat flour, kefir, egg, bicarbonate of soda, and salt until smooth. Rest for 10 minutes.
- 2
Heat a non-stick pan over medium heat. Lightly brush with olive oil. Pour a small ladle of batter and swirl to a thin circle. Cook 2 minutes until bubbles appear and edges dry. Flip, cook 1 minute. Stack on a warm plate under a cloth.
- 3
Repeat to make 8–10 blini.
- 4
Spread each blini with a thin layer of quark or cream cheese. Top with smoked salmon, fresh dill, a squeeze of lemon, and black pepper.
- 5
Fold in half or serve flat. Eat immediately.
Blini are Russia’s most elegant dish, thin, buckwheat pancakes that serve as the base for almost any topping. Buckwheat flour is naturally gluten-free and has a deep, earthy flavour that complements smoked salmon perfectly.
This is the Saturday morning recipe: takes 35 minutes, feels luxurious, costs almost nothing compared to any café equivalent, and is 310 calories of pure satisfaction.
Frequently asked questions
Are buckwheat blini gluten-free?
Buckwheat is naturally gluten-free, just check the flour is certified gluten-free, as some brands are milled alongside wheat.
No kefir at home?
Use buttermilk, or milk with a teaspoon of lemon juice rested for 10 minutes.
Can I freeze the blini?
Yes, layer cooled blini with baking parchment and freeze. Reheat in a dry pan; top with salmon fresh.
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