Blini are thin, crepe-like pancakes originating in Russia. Paired with smoked salmon and poached eggs, they make a delicious, sophisticated party dish – perfect for brunch with family and friends.
Makes: 6 servings
Buckwheat blini are traditionally served with caviar and sour cream.
For the Dill Sauce:
1/2 cup sour cream
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
For the Blini:
2 Tablespoons all-purpose flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1 egg, slightly beaten
1/2 cup buttermilk
1-ounce butter, melted
For the topping:
6 oz. smoked salmon
Baby spinach leaves (about 5 oz.)
2 Yellow onions, sliced
Salt and freshly ground black pepper
To make Dill Sauce: Whisk together sour cream, mustard, lemon juice and dill until well blended. Refrigerate until ready to assemble blini.
To make blini: Sift together flour and baking powder into a medium bowl; gradually whisk in combined egg and buttermilk until mixture is smooth. Stir in butter.
Melt a little butter in a large skillet. Working in batches, spoon 1 tablespoon of batter into the pan. Cook for 2-3 minutes or until bubbles form on the top of pancake. Flip pancake over and cook for another 1-2 minutes. Remove from the pan, keep warm and repeat with remaining mixture.
To poach eggs: Half fill a medium pot with water; bring to the boil. Reduce heat until water is gently simmering. Break 1 egg into a cup. Using a spoon, swirl the water in a rapid, circular motion. Gently slide the egg into the center of the swirling water. The inertia of the water will wrap the egg whites around the egg, helping to hold the egg together tightly. Using a slotted spoon, remove eggs one at a time from pan, drain on absorbent paper, cover to keep warm. Repeat with remaining eggs. Watch Jamie Oliver’s video above for perfectly poached eggs every time.
Prepare Onion & Spinach: In a large skillet, melt 1 tablespoon of butter and sauté onion slices until tender; about 3-5 minutes. Remove from skillet. Add spinach to the skillet and quickly sauté until just wilted; about 2 minutes.
To serve: Top blini with sautéed spinach, onion, dill sauce, smoked salmon and poached egg (in that order). Season with salt and pepper and garnish with a sprig of dill. Serve immediately.