Buckwheat blinis with Salmon, Cheese and Avocado – Savors Of Europe

Buckwheat blinis with Salmon, Cheese and Avocado

Blinis Marlette

Brunch time with salmon and avocado on buckwheat blinis with a tasty Fromage Blanc sauce. All the ingredients of the blinis are from organic farming with 40% of buckwheat flour and a pinch of marine salt from French island Ile de Ré. 

Preparation time: 30 minutes 

6 large blinis


Smoked salmon, 6 slices or more depending on how it's cut

Avocado, 3 medium

Alfafa sprouts

Cream cheese, 6 tbsp

For the sauce:

  • Fromage blanc, for example this one 2/3 cup
  • Chives, a handful
  • Arugula, a handful too 
  • Juice of 1/2 lemon

And for the blinis batter


Add all the sauce ingredients and mix in a blender. Cover and set aside in the refrigerator.

Follow the instructions in the baking mix bag to prepare the blinis: 

- Pour the content of the Marlette bag into a bowl

- Warm one cup of  milk and 3 tbsp of butter together then pour slowly in the bowl and mix thoroughly

- Beat two eggs with a fork in another bowl then add them to the mixture gently

- Set aside for 30 minutes

- Heat a large frying pan with a little vegetable oil. We want large blinis for this recipe so place enough dough (4 to 5 tbsp) to prepare 6 of them. Cook for a few minutes per side.

Place a layer of cream cheese on your blinis then the slices of avocado, the salmon, 1 tbsp of the sauce just out of the fridge. As a final touch add some alfafa sprouts and some arugula leaves on the plate.


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