French Fridays with Dorie: Buckwheat Blini with Smoked Salmon and Greek Yogurt

It’s time for another food confession.  I’ve never had blini before.  Little pancakes with caviar on top were images from fancy cocktail parties from another time or place; a far cry from the sandwichitos de mezcla that graced the parties of my childhood.  

But pancakes – and basically all breakfast and brunch staples – I love.  This week’s French Friday’s with Dorie recipe, Buckwheat Blini with Smoked Salmon and Creme Frâiche, gave me the perfect chance to indulge in a “breakfast for dinner” meal.  I was especially excited when I made a quick trek to the health food stores to buy the buckwheat flour.  Buckwheat reminded me of savory Breton style galettes (crepes) I had in Paris last year, yet another dish from my travels I would love to recreate soon.

Instead of making small pancakes using two tablespoons of batter as suggested by the recipe, I made larger ones to stuff with the smoked salmon.  Other swaps I made included 2% milk fat Greek Yogurt for the creme frâiche, and capers and lemon zest for the caviar.  As Dorie mentions in the recipe, the possibilities are endless.  A small salad on the side, and voilá… dinner was done.  I also got a great head start on breakfast the following morning with the leftover pancakes.

I really liked this recipe – but I bet my sister would love it.  She was the one who taught me to pick smoked salmon at breakfast buffets when we were little and she still indulges in the occasional bagel with cream cheese, salmon and capers.  Cuando quieras, hermanita!

For more on buckwheat blinis with smoked salmon – and the creative approaches from the rest of the Doristas – check out the French Fridays with Dorie links.  French Fridays with Dorie is an online cooking club, where we work our way around Dorie Greenspan’s Around My French Table and on a weekly basis post about our experiences with the chosen recipes.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

25 Responses to “French Fridays with Dorie: Buckwheat Blini with Smoked Salmon and Greek Yogurt”

  1. October 14, 2011 at 8:22 am #

    I love how you did these “wrap” style. Great idea.
    After the cured salmon we did a couple of months ago, I was a little nervous – but I found a really nice smoked salmon at the grocer and wow – it was really good.

  2. October 14, 2011 at 8:30 am #

    Looks great. Loved also the Greek Yogurt add (I love greek yoghurt) and lemon zest.

  3. October 14, 2011 at 9:04 am #

    I’m so glad you included capers! I thought of doing that but I forgot to pick them up at the store!

  4. October 14, 2011 at 9:22 am #

    Your blini look very tasty. In fact, I always associate buckwheat flour with crepes so I think it is only appropriate that you served them as such.

  5. October 14, 2011 at 9:54 am #

    Oh I like the idea of a wrap – I can think of endless ways to play with this and the fillings you could use!

  6. October 14, 2011 at 10:05 am #

    I love that you made a kind of crepe wrap with them! Very creative! I bet the capers tasted good too! 🙂

  7. October 14, 2011 at 10:43 am #

    I should’ve done as you and subbed the creme fraiche with greek yogurt. I always have greek yogurt on hand; creme fraiche, not so much.

  8. October 14, 2011 at 10:51 am #

    I think I would have used capers too, rather than roe, if I used smoked salmon. I went with smoked black cod, and added a bit of horseradish to the creme fraiche. Your presentation is very nice!

  9. October 14, 2011 at 1:33 pm #

    I like the idea of wrapping the contents in a bigger blini. Looks good!

  10. October 14, 2011 at 3:25 pm #

    Your wraps look wonderful…very creative! I loved the combo of the salmon and creme fraiche but I bet the greek yogurt was equally delicious!

  11. October 14, 2011 at 8:44 pm #

    Oh, what a marvelous presentation…love that you served these crepe style…and I had capers all set for my garnish until I found the salmon roe at the last minute 🙂 So delish!

  12. October 14, 2011 at 11:15 pm #

    They look delicious to me! Pancakes or blinis…I’d call them both yummy!

  13. October 15, 2011 at 8:19 am #

    Adriana, sounds like your sister had really good taste, food-wise! I should’ve made my blini crepe-sized too, then wouldn’t have to eat so many of the bite-sized ones that I made.

    As for the Ginger Torch flowers, you should really chop the petals up finely and add them into your salad. They give a gorgeous fragrant and refreshing taste to salads, but just use a few petals. If you use the whole flower, you’re likely to get the runs as it’s also a mild laxative. LOL! Don’t say I didn’t warn you ;-).

  14. October 15, 2011 at 9:57 am #

    I want that wrap…like now! It looks so so good! Glad I wasn’t the only one using yogurt 🙂

  15. October 15, 2011 at 10:59 am #

    Great post, love your dinner blini. And I like the idea of Greek yogurt which is so much easier to find. This is a lovely dinner idea. Your presentation makes me hungry.

  16. October 15, 2011 at 1:55 pm #

    Yours look delicious. I love all the different toppings people are using!

  17. October 15, 2011 at 11:07 pm #

    I love breakfast for dinner! Greek yogurt is a great stand-in (and healthier) for the creme fraiche. Wish I’d thought of that. I had Greek yogurt in the fridge, but made special trip to the store for the creme fraiche. The capers are a nice touch too.

  18. October 16, 2011 at 10:50 pm #

    Yours looks great. I too love “breakfast for dinner.”

  19. October 17, 2011 at 4:14 am #

    I like your thinking! These made big as pancakes are a fab brekky idea.

  20. Karen
    October 18, 2011 at 1:41 pm #

    Very inspired changes! The capers and lemon zest must have tasted wonderful with the salmon.

  21. October 19, 2011 at 9:51 am #

    I love how the capers and lemon zest look in the photo! I also like the idea of going big (I went the opposite way) so you can make a wrap–I’m totally using that the next time I make this.

  22. October 19, 2011 at 8:35 pm #

    Hey sis, this looks AWESOME!!! I just found out what I want you to give me for my birthday (and since we were @ ATL celebrating it, I didn’t see your post earlier), so… set the date!!! Besos hermanita!!!

  23. October 19, 2011 at 8:52 pm #

    BTW, while on vacation we got ourselves a new red cast iron Dutch oven, so it would be nice to see a few recipes and pointers on how to use it (as well as a few more days a week of pilates in order to handle it!!!).

  24. Teresa
    October 23, 2011 at 2:15 am #

    Great variation and a perfect breakfast-for-dinner choice. Buckwheat flour gives such a lovely flavour, doesn’t it?

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