When it comes to appetizers, I love something with a little flair. This Russian blini recipe checks all the boxes—it’s an eastern European appetizer that’s both elegant and delicious. I’ll either make them with smoked salmon or hot smoked trout, and I always serve them with a little horseradish cream and pickled red onion on the side. Chives are the final touch—a little sprinkle on top makes everything prettier!
If you’ve never tried buckwheat flour in pancakes, you’re in for a treat. It gives this blini recipe a rich, nutty flavor with the tiniest hint of bitterness: the perfect backdrop for smoky, tangy toppings. I love serving these as Christmas or New Year’s party appetizers—that’s why I’m including the pickled red onion recipe too. Keep reading to learn more!
What exactly are blini? Or blinis?
Blini are traditional Russian pancakes made with yeast and often buckwheat flour. And yes, “blini” is already plural! It’s that “ee” sound on the end that makes it plural. Blini are small, soft, and slightly tangy, thanks to the yeast (and sometimes fermented dairy). Blini are a staple in Russian cuisine. In Russia, blini toppings include everything from caviar to fruit and sour cream. And in my opinion, they’re one of the best buckwheat flour recipes out there!
What’s the difference between blini and crepes?
Crepes are thin, wide, flat, and made with a regular wheat flour base. They are often sweet and have their “toppings” wrapped up inside. Blini, on the other hand, are small, thick, and fluffy—more like little pancakes. European recipes like blini often include buckwheat flour for added flavor and texture.
Are blini the same as pancakes?
Close, but not quite! Blini are made with a yeasted batter, which gives them a fluffier, airier texture than your average pancake. They also have that nutty buckwheat flavor that makes them stand out. They also tend to be smaller and less sweet than American pancakes.
What do blini taste like?
Think of a soft, slightly nutty little pancake with a hint of tanginess from the yeast. They’re delicate but hearty, especially when you pair them with bold toppings like smoked trout and horseradish cream.
What are blini served with? Here are some yummy blini ideas for you to try!
Traditionally, blini are served with caviar or smoked fish, sour cream, chopped herbs, and sometimes hard-boiled egg. But don’t let tradition hold you back—blini make the perfect blank canvas for all sorts of savory (or even sweet!) toppings. I love blini as a holiday recipe because you can mix and match them with so many different toppings.
What is the best pan for cooking blini?
A good nonstick skillet is your best friend here. You want even heat and a slick surface for easy flipping. I use a medium nonstick pan and cook them in batches. The most traditional size for blini is 2 to 4 inches in diameter, but you can make them smaller for cocktails or larger for a meal. For this recipe, I like to make them silver dollar size, or about 2 inches in diameter. This is ideal for appetizers and is sometimes referred to as cocktail blini. To make cocktail-sized blini, you’ll want to use about a tablespoon of batter for each pancake.
Can you make blini ahead of time?
Yes! You can cook and freeze them ahead of time. Just make sure they are completely cool before storing them in an airtight bag in the freezer. To reheat, just pop them in the oven on the warming setting for a few minutes before guests arrive.
More Festive Appetizer Recipes Your Friends and Family will Love
Blini Recipe with Smoked Trout and Pickled Red Onion
This eastern European appetizer recipe is a fan favorite at my house—blini are tasty, hearty, and very versatile. This recipe is for savory ones, but don’t be afraid to experiment and find other variations you like too!
Ingredients
Instructions
- In a large bowl stir together the flours, ½ teaspoon salt, 1 teaspoon sugar, and yeast.
- To temper the egg yolk, whisk it with a tablespoon of the warm milk in a small bowl. Add this back into the rest of the warm milk and whisk again.
- Pour this wet mixture into the dry ingredients and mix well with a fork. Cover the bowl with a clean dry towel and let it rest in a warm place for 45 minutes.
- While the batter is resting, you can pickle the onion. Place the onion in a small bowl. Add the vinegar, ½ teaspoon salt, and 1 teaspoon sugar. Give it a stir and let it sit for 20 minutes. Drain and set aside. You can keep what you don't use for this recipe and add it to sandwiches, hot dogs, or tacos. Onions pickled this way will keep in a sealed container in the refrigerator for up to a week.
- After the batter has rested for 45 minutes, it should be nice and foamy. Using an electric mixer, beat the egg white to soft peaks and fold it gently into your batter. Add the melted butter and lemon zest and stir gently to combine. The batter will be quite soupy.
- Heat a medium-sized non-stick skillet over medium-high heat and melt a pat of butter. Add batter to the pan in tablespoon amounts and cook as you would a regular pancake (wait for bubbles to form before flipping). It should take about 2 minutes on the first side and 1 minute on the flip side. Keep the cooked blini covered on a heatproof plate or baking sheet in a very low warm oven.
- In a small bowl, stir together the horseradish and crème fraîche.
- To assemble, top your blini with a small dollop of horseradish cream, a couple of shreds of trout and a few strands of the pickled onion.
- Garnish the blinis with your choice of chives, lemon zest, cucumber slices and salmon roe as desired.
