Blini with Smoked Salmon & Crème Fraîche 
Difficulty: Intermediate  |  Prep Time: 30 Minutes  |  Serves 10

  • ½ cup all-purpose flour
  • ½ cup masa harina
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • pinch of ground cayenne
  • ½ cup frozen white corn kernels, defrosted
  • ¾ cup buttermilk
  • 2 large eggs, yolks and whites separated
  • 2 tablespoons melted butter
  • ½ cup clarified butter

    For serving:
  • ½ cup crème fraîche
  • ½ pound sliced smoked salmon
  • Caviar (optional)
  • 1 bunch chives, minced

Combine flour, masa harina, sugar, baking powder, salt and cayenne in a large bowl and set aside.

In a blender, puree the corn, buttermilk, egg yolks and 2 tablespoons melted butter. Fold puree into the dry ingredients. Gently stir to combine.

In a clean bowl, whisk the egg whites with a pinch of salt until you achieve stiff peaks. Fold egg whites into the batter and allow batter to rest 15 minutes.

Place a nonstick sauté pan over medium-high heat. Drizzle ½ teaspoon clarified butter in the pan. Spoon tablespoonfuls of batter onto the pan to form mini pancakes, and cook until bubbles start to show through. Flip blini over and cook until golden brown on the other side - approximately 3 minutes. Keep blini warm until ready to serve.

To serve: top each blini with a dab of crème fraîche, a small piece of salmon, caviar (if using) and a sprinkling of chives.

Recipe by Draeger’s Cooking School

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