Buckwheat blini with dill pickles and caviar

Blini are a brill canapé for feeding a crowd, particularly when there are dietaries, as you can make a base batter for your blini (just another word for mini pikelets, really) then decide what the toppings are based on who’s eating. I’ve gone with a combo of creme fraiche with dill and Yarra Valley Caviar, along with vego-friendly finely chopped pickle bits (look for dill pickles in a can).
PRINT

Ingredients 

  • 1 tsp (7 g) active dry yeast
  • 1 tbsp sugar
  • 1 ¼ cups (300 ml) warm milk
  • 1 cup (120 g) buckwheat flour
  • ½ cup 60g plain GF flour
  • ½ tsp salt
  • 2 large eggs
  • 3 tbsp melted butter plus extra for cooking
  • 1 cup 240g creme fraiche
  • ½ bunch dill finely chopped
  • ½ bunch chives finely chopped
  • Salt flakes to season
  • Freshly cracked black pepper to season
  • Dill pickles finely chopped, to garnish my favourite brand is Eskal
  • Salmon roe or caviar to garnish (optional but excellent)

Instructions 

  • In a small bowl, combine the yeast, sugar and ¼ cup warm milk. Let sit for approximately 10 minutes until the mixture is frothy. Meanwhile, in a large bowl, combine the flours and salt.
  • Whisk in the yeast mixture along with the eggs, melted butter and remaining warm milk. Cover with a clean tea towel and let the lot rise in a warm place for 1-1½ hours or until the mixture is bubbly and doubled in size.
  • In a medium bowl, combine the creme fraiche with the chopped dill and chives. Add a splash of dill pickle liquid and season to taste. Set aside in the fridge until needed.
  • When the blini batter is ready, heat a non-stick fry pan over medium heat and lightly grease with butter. Pour 2 tablespoons of batter per blini (small pancake size) and cook until bubbles form on top (1-2 minutes) then flip and cook 1-2 more minutes until golden. Continue to cook until you finish the batter, keeping the blinis warm under a clean tea towel.
  • Top each blini with a dollop of herbed creme fraiche, sprinkle with chopped dill pickles and salmon roe (if using) then serve on a platter.

Related recipes