Buckwheat blinis with smoked salmon

recipe-blinis-with-buckwheat-smoke-and-butter-with-salt-crystals-from-noirmoutier-grand-fermageblinis with smoked salmon
  • Guests 6 people
  • Preparation 10 minutes
  • Cooking 10 minutes
  • Difficulty Easy

To make this recipe 

Beurre-aux-cristaux-de-sel-beurre-aux-cristaux-de-sel-de-noirmoutier-250g-grand-fermage Noirmoutier sea salt butter Discover the product


  1. 20g Grand Fermage butter with flaky salt

    100g buckwheat flour

    100g T45 white flour

    1 packet baking powder

    2 large eggs

    300ml milk

    2 pinches of salt

    180g smoked salmon

    A few sprigs of thyme

    Pinch of pink peppercorns

And don't forget to grade the recipe:


  1. Separate the eggs whites from the yolks.
  2. In a large bowl, mix the two types of flour together along with the salt, egg yolks and baking powder.
  3. Gradually pour in the milk until you have obtained a thick, smooth batter.
  4. Whisk the egg whites until they form stiff peaks, then fold them gently into the mixture.
  5. Butter a frying pan and pour in a little of the batter to make a blini. Cook for 1 minute on each side, and repeat until you have used all your batter.
  6. Top each blini with a knob of flaky salt butter, a small slice of smoked salmon, a sprig of time and a pinch of pink peppercorns.

And don't forget to grade the recipe:

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