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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