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Blinis with sour cream and smoked salmon

Blinis with sour cream and smoked salmon

Blinis with sour cream and smoked salmon

  • Difficulty: Average 
  • Time: 20 min + 60 min leavening
  • Type of Cooking: -
  • Doses for: 4 people


  • 200 g of buckwheat flour
  • 100 g of white flour
  • 10 g of fresh brewer's yeast
  • 350 g of milk
  • 3 eggs
  • salt, half a teaspoon of sugar.

To complete: smoked salmon sour cream


The blinis are of Russian origin but now belong to classical international cuisine. They are traditionally served with sour cream to accompany caviar or smoked salmon or salmon roe.


  1. Dissolve the yeast in half a glass of slightly warm milk, mix a spoonful of flour (taken from 100 g)
  2. and half a teaspoon of sugar and leave to rest for about twenty minutes.
  3. Sift the two flours into a large bowl, make the fountain and put the warm milk, the yolks (keep the egg whites) and the yeast.
  4. Mix well, add a teaspoon of salt, mix again then cover the bowl with plastic wrap
  5. and let the mixture rise in a warm place for about an hour. When preparing the blinis, beat the egg whites until stiff and mix them gently with the mixture in a top-down movement.
  6. Heat a plate or a large non-stick pan, rub it with a piece of kitchen paper soaked in oil and pour in a quantity of batter suitable for the size of the blinis (those in the photo are very large, almost sandwiches).
  7. When it is golden brown, turn the crepe and brown it on the other side. Prepare the other blinis in the same way and, as soon as they are ready, keep them warm at the mouth of the oven.
  8. Serve them warm with the sour cream and salmon.

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