Name: Smoked Trout Blinis
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 Pancakes
Ingredients: For the Blini; ½ cup all-purpose flour; ½ cup buckwheat flour; 1 teaspoon fine sea salt, divided; 2 teaspoons sugar, divided; 1 teaspoon instant yeast; 1 cup plus 2 tablespoons lukewarm whole milk, about 105 °F to 115 °F; 1 large egg, separated; 1 small red onion, peeled, halved and thinly sliced; ¼ cup white wine vinegar; 2 tablespoons melted unsalted butter; ½ teaspoon finely grated lemon zest, plus extra for garnish; ½ stick of butter or as needed for cooking pancakes; 4 ounces hot-smoked trout, flaked; ½ cup crème fraîche or sour cream; 2 tablespoons prepared horseradish, strained; chopped chives; lemon zest; wafer-thin slices of hothouse cucumber; salmon roe

Appetizers

Smoked Trout Blinis

Author: Mary DiSomma

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!

Ingredient Tips

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.

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!

Preparation + Preservation Tips

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.

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.

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.

Extra Tips

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.

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.

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