Buckwheat and Spelt Chrain Blinis with Smoked Trout and Salmon Roe Recipe

Introduction

These buckwheat and spelt chrain blinis offer a delightful twist on a classic treat, combining nutty flours with a vibrant beetroot and horseradish purée. Perfect as an elegant appetizer or a savory snack, they pair beautifully with smoked trout and a dollop of soured cream.

Ingredients

• 50g buckwheat flour
• 120g light spelt flour
• 7g fast action dried yeast
• 125ml milk
• 200g natural yogurt
• 2 medium eggs, separated
• 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
• 20g clarified butter
• Soured cream, smoked trout, dill, and salmon roe (optional), to serve

Instructions

1. Step 1: Sift the buckwheat and spelt flours into a bowl with 1 teaspoon of salt, then scatter the yeast over the top.
2. Step 2: Gently heat the milk and yogurt until tepid, then whisk in the egg yolks.
3. Step 3: Whisk the milk and yogurt mixture into the flour and yeast bowl, then cover and leave to ferment for 1 hour.
4. Step 4: Whisk the egg whites until stiff peaks form.
5. Step 5: Stir the beetroot and horseradish purée through the fermented batter, then gently fold in the whisked egg whites.
6. Step 6: Allow the batter to rest for another hour.
7. Step 7: Heat the clarified butter in a non-stick frying pan over medium heat.
8. Step 8: Spoon dessertspoonfuls of batter into the pan, frying each blini for about 40 seconds until they naturally release when the pan is shaken and puff up.
9. Step 9: Carefully flip each blini using a palette knife and cook for another 20 to 30 seconds.
10. Step 10: Transfer the cooked blinis to kitchen paper to drain, then continue cooking the rest of the batter the same way.
11. Step 11: Once cooled, blinis can be frozen for up to one month.
12. Step 12: To serve, top warm blinis with soured cream, smoked trout, fresh dill, and salmon roe if desired.

Tips & Variations

• Use a palette knife when flipping to avoid bursting the delicate blinis.
• For a dairy-free option, substitute yogurt and milk with plant-based alternatives.
• Try topping with cream cheese and smoked salmon for a different flavor profile.
• Make the batter the night before and refrigerate for a slow ferment to enhance the flavor.

Storage

Cool blinis completely before freezing; store in an airtight container or freezer bag for up to one month. To reheat, thaw gently and warm in a pan over low heat to maintain their texture. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of buckwheat or spelt?

Yes, but keep in mind that buckwheat and spelt add distinct nutty flavors and texture. Using regular flour will result in a more neutral taste and lighter texture.

What is chrain and where can I find it?

Chrain is a purée of beetroot and horseradish, commonly used in Eastern European cuisine. You can find it at specialty stores or make your own by blending cooked beetroot with prepared horseradish.

Buckwheat and Spelt Chrain Blinis with Smoked Trout and Salmon Roe Recipe

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★★★★★

4.7 from 136 reviews

• Author: Luna
• Total Time: 2 hours 35 minutes
• Yield: Approximately 12–15 blinis 1x

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Description

Delight in these Buckwheat & Spelt Chrain Blinis, a light and fluffy Eastern European-inspired pancake made with a blend of nutty buckwheat and wholesome spelt flours. Fermented for a subtle tang, infused with a vibrant beetroot and horseradish purée, and pan-fried in clarified butter, these blinis offer a perfect base for traditional toppings like soured cream, smoked trout, dill, and salmon roe. Ideal as an elegant appetizer or a savory snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 50g buckwheat flour
• 120g light spelt flour
• 7g fast action dried yeast
• 1 tsp salt

Wet Ingredients

• 125ml milk
• 200g natural yogurt
• 2 medium eggs, separated
• 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
• 20g clarified butter

To Serve (Optional)

• Soured cream
• Smoked trout
• Dill
• Salmon roe

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Instructions

1. Prepare the flour mixture and yeast: Sift the buckwheat and spelt flours into a large bowl and add 1 teaspoon of salt. Scatter the fast action dried yeast evenly over the flour mixture.
2. Mix wet ingredients and combine: Gently heat the milk and natural yogurt until just tepid, then whisk in the egg yolks until smooth. Pour this wet mixture into the flour and yeast bowl and whisk together thoroughly. Cover and leave to ferment at room temperature for 1 hour, allowing the batter to develop a subtle tang and rise slightly.
3. Whisk egg whites and fold in purée: While the batter ferments, whisk the egg whites to stiff peaks using a clean, dry bowl and beaters. Stir the beetroot and horseradish purée through the batter for a flavorful, colorful base. Then carefully fold in the whipped egg whites to maintain a light, airy texture. Let the batter rest for a further 1 hour to enhance the fermentation.
4. Heat fat and fry blinis: Warm the clarified butter in a non-stick frying pan over medium heat. Spoon dessertspoonfuls of the blini mix into the pan, spacing them evenly. Fry each blini for about 40 seconds on the first side until they puff up and release easily from the pan. Carefully turn them over with a palette knife and fry for another 20-30 seconds until cooked through and lightly golden. Transfer cooked blinis to kitchen paper to drain.
5. Cool, freeze, and serve: Allow the blinis to cool completely. They can be enjoyed fresh or frozen for up to one month. To serve, top each blini with a dollop of soured cream, flakes of smoked trout, fresh dill, and a spoonful of salmon roe if desired. Serve immediately for an elegant starter or snack.

Notes

• The fermentation steps enhance the blinis’ flavor and texture but can be adjusted for quicker preparation by reducing resting times.
• Clarified butter is recommended for frying due to its higher smoke point, but you can substitute with a neutral oil if needed.
• Blinis freeze well and can be quickly reheated in a hot pan or oven before serving.
• Adjust the amount of horseradish in the purée to taste for desired heat level.
• For a vegan version, substitute yogurt and eggs with plant-based alternatives, but note texture changes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Eastern European

Keywords: blinis, buckwheat flour, spelt flour, chrain, beetroot, horseradish, yogurt, appetizer, Eastern European, homemade pancakes