Gluten-Free Russian Blini with Smoked Salmon and Crème Fraîche
Delicate, savory blini made with gluten-free buckwheat flour, topped with smoked salmon and crème fraîche. A sophisticated and delicious snack or appetizer.
Ingredients
- 1 cup Buckwheat Flour
- 1 cup Milk
- 2 Eggs
- 2 tablespoons Melted Butter
- 1 teaspoon Sugar
- 1/4 teaspoon Salt
- about 113 g Smoked Salmon
- 1/2 cup Crème Fraîche
- 2 tablespoons Fresh Dill
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together the buckwheat flour, milk, eggs, melted butter, sugar, and salt until a smooth batter forms.
- 2Heat a lightly oiled griddle or non-stick pan over medium heat.
- 3Pour about 2 tablespoons of batter onto the hot griddle for each blini.
- 4Cook for 2-3 minutes per side, or until golden brown.
- 5Top each blini with smoked salmon, a dollop of crème fraîche, and fresh dill.
- 6Serve immediately.
Substitutions
Wheat Flour → Buckwheat Flour
Provides structure and a nutty flavor.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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