Served with a slice of lemon and a dash of dill these buckwheat blinis with smoked salmon are the perfect dinner party starter.





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  • ¼ cup (50g) buckwheat flour
  •  cup (100g) plain flour
  • ½ tsp baking powder
  • ¾ cup (185ml) milk
  • 1 large egg (70g), lightly beaten
  • 90 g unsalted butter, melted
  • 1 tbsp snipped dill, plus extra sprigs to serve
  • ⅓ cup (80g) light sour cream
  • 250 g smoked salmon slices
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sift flours, baking powder and ½ teaspoon salt into a large bowl. Make a well in centre and add milk, egg, 2 tablespoons of melted butter and snipped dill. Whisk wet ingredients together, gradually drawing in dry ingredients until a smooth batter forms.

Heat a large frying pan on medium and brush with a little of remaining butter. Cook tablespoon measures of batter, in batches, for 1-2 minutes each side, until golden.

 Top warm blinis with sour cream and smoked salmon. Serve with lemon wedges, a grinding of pepper and dill sprigs.