Recipe
Blinis With Salmon and Avocado Cream
Classic buckwheat blinis—perfect for a festive, colorful appetizer! You can mix and match toppings (see ideas above), or serve them with smoked salmon, avocado cream, and dill like I do.
Time: 45 minutes 
Difficulty: Moderate
Yield: 25 blinisUdstyr
- Blini pan (or regular skillet)
Ingredients
- 1 dl buckwheat flour
- 1½ dl all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 20 g butter
- 1 egg
- 2 dl milk
- Butter for cooking
Toppings:
- 2 ripe avocados
- ½ lemon (juice only)
- Salt
- 1 tbsp crème fraîche or plain yogurt (optional)
- 100 g smoked salmon
- Fresh dill for garnish
Instructions
- In a bowl, whisk together buckwheat flour, all-purpose flour, baking powder, and salt.1 dl buckwheat flour, 1½ dl all-purpose flour, ½ tsp baking powder, ½ tsp salt
- Melt the butter and let it cool slightly. In another bowl, mix the melted butter with the egg and milk. Stir the wet ingredients into the dry ingredients until combined.20 g butter, 1 egg, 2 dl milk
- Heat a blini pan or regular skillet over medium-high heat and melt a little butter. If using a regular skillet, use about 1 tablespoon of batter per blini. Cook until bubbles start to form on the surface, then flip and cook for another minute. Transfer to a plate to cool.Butter for cooking
- Mash the avocados with lemon juice and salt until smooth. Stir in crème fraîche or yogurt if using. Spoon about 1 teaspoon of avocado cream onto each blini.2 ripe avocados, ½ lemon, Salt, 1 tbsp crème fraîche or plain yogurt
- Cut the smoked salmon into small pieces and place a piece on each blini. Garnish with fresh dill and serve immediately.100 g smoked salmon, Fresh dill for garnish
Notes
Freezing: The blinis can be frozen without toppings for up to 3 months.