Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 2 tablespoons melted butter (plus extra for cooking)
  • ½ cup créme fraiche
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • 1 cup corbina roe (or substitute with any quality fish roe)
  • Microgreens or additional herbs for garnish (optional)

Instructions:

  1. In a mixing bowl, combine the all-purpose flour, buckwheat flour, baking powder, and salt. Whisk together to blend.
  2. In another bowl, whisk the egg and then add the buttermilk and melted butter, mixing until combined.
  3. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
  4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
  5. Once the butter is sizzling, pour a tablespoon of batter for each blini onto the skillet, spacing them out to avoid overcrowding.
  6. Cook until small bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
  7. Remove blini from the skillet and keep warm while you repeat the process with the remaining batter.
  8. In a small bowl, combine the créme fraiche, chives, dill, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste.
  9. Place blini on a serving plate, spreading a small amount of the herb créme fraiche on top.
  10. Gently spoon the corbina roe over the créme fraiche, ensuring an even distribution. Garnish with microgreens or additional herbs if desired.
  11. Present the dish warm, and enjoy as a delightful appetizer or a fancy brunch treat!