Buckwheat Blinis with Smoked Tuna

Blinis are small Russian pancakes, traditionally served with sour cream and caviar, but the variant with smoked tuna is an interesting twist that combines Russian tradition with a touch of the sea, and it’s delicious. Here’s the recipe for buckwheat blinis with smoked tuna.

Ingredients

• 100 g of buckwheat flour;
• 50 g of white flour;
• 2 dl of milk;
• 15 g of fresh yeast;
• 2 eggs;
• A pinch of salt;
• Butter, for cooking;
• 200 g of sliced smoked tuna;
• Sour cream, to serve;
• Fresh dill, for garnishing (optional);
• Grated zest of lemon, for garnishing (optional).

Preparation

1. Dissolve the fresh yeast in the lukewarm milk.
2. In a bowl, mix the flours with the salt. Add the eggs and the milk with yeast. Mix well until you have a smooth batter. Let the batter rest for about 1 hour in a warm place, until it doubles in volume.
3. Heat a pan over medium heat and add a little butter.
4. Pour small amounts of batter into the hot pan to form blinis about 7-10 cm in diameter. Cook for about 1-2 minutes or until bubbles start to form on the surface, then flip the blini and cook for another 1-2 minutes or until golden on both sides.
5. Continue the same way until the batter is finished, adding butter as needed.
6. Serve the blinis hot, topping them with a slice of smoked tuna. Add a tablespoon of sour cream to each one, and garnish with fresh dill and lemon zest if desired.

These buckwheat blinis with smoked tuna can be served as an elegant appetizer or a snack for an aperitif. Usually, sour cream and dill are classic complements for smoked fish dishes, and the addition of lemon zest refreshes the palate, balancing the strong flavor of the smoked tuna.