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Blini with salmon roe

Australian Gourmet Traveller snack recipe for blini with salmon roe

By Rodney Dunn
  • 15 mins preparation
  • 15 mins cooking plus proving
  • Serves 40
  • Print
Blini with salmon roe


  • 1 tsp dried yeast
  • 110 gm plain flour (¾ cup)
  • 90 gm buckwheat flour (¾ cup)
  • 1 egg, separated
  • 40 gm unsalted butter, melted (2 tbsp)
  • ½ tsp white sugar
  • 185 ml lukewarm milk (¾ cup)
  • 1 small white onion, finely chopped
  • 175 gm salmon roe
  • 3 hard-boiled eggs, separated, whites chopped, yolks passed through a sieve
  • To serve: Crème fraîche or sour cream


  • 1
    Combine yeast and 190ml warm water in a large bowl, stir to dissolve, then stand
    in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
  • 2
    Meanwhile, in a separate bowl combine buckwheat flour, raw egg yolk, 1½ tbsp melted butter, sugar, milk and ½ tsp sea salt and whisk to combine, then gently fold into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.
  • 3
    Whisk raw eggwhites until soft peaks form and fold through batter. Heat a heavy-based frying pan over medium heat, brush with remaining butter and cook tablespoonfuls of batter, in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.
  • 4
    Serve blini with onion, salmon roe, hard-boiled egg and crème fraîche.
  • undefined: Rodney Dunn