Mini buckwheat-wheat pancakes with smoked salmon, avocado cream, and pomegranate (variant 85357a15) - photo 1
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Mini buckwheat-wheat pancakes with smoked salmon, avocado cream, and pomegranate (variant 85357a15)

Party Recipes Fusion cuisine 90 min Medium 13 wyświetleń ~108.24 PLN - (0)
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Description

A seasonal, eye-catching fusion snack that combines traditional Polish bliny with exotic, fresh toppings: avocado cream with an Asian-Mexican twist, juicy pomegranate seeds, and delicate smoked salmon. The dish is colorful (gray-blue from the buckwheat dough, intensely green from the avocado, ruby red from the pomegranate), with contrasting textures: soft cream, elastic bliny, crunchy pomegranate seeds, and sesame. Perfect for parties — most elements can be prepared in advance and assembled just before serving. Recommended with light prosecco, white wine, or as part of a winter buffet. The dish combines savory-smoky notes with sour-fresh flavors and a subtle sweetness from honey and lime.

Ingredients Used

Ingredients (20)

Servings:
12
  • Buckwheat flour 200 g
  • Wheat flour 100 g
  • Milk 300 ml
  • Egg 2 szt.
  • Baking powder 10 g
  • Sugar 15 g
  • Butter (melted) 3.3 łyżki
  • Rapeseed oil 30 g
  • Smoked salmon 300 g
  • Avocado (pulp) 300 g
  • Greek yogurt 200 g
  • Lime 1.2 szt.
  • Pestki granatu 150 g
  • Chives (fresh) 0.5 pęczek
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Dill 0.8 pęczek
  • ✨ Opcjonalne
  • Toasted sesame seeds 15 g
  • Honey 20 ml
  • Microgreens (mixed sprouts) 50 g
💰 Szacowany koszt dania: ~108.24 PLN (9.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Prepare the dry mixture: in a large bowl, sift the buckwheat flour and wheat flour, add baking powder, sugar, and salt. Mix with a spoon or whisk to evenly distribute the ingredients. The dry mixture should be uniform, without lumps of flour.

Ingredients: Buckwheat flour, Wheat flour, Baking powder, Sugar, Salt
Use a large, wide bowl (at least 2 l), a sieve for sifting, and a whisk. Sifting prevents lumps and improves the fluffiness of the dough.
2

In another bowl, beat the eggs with the milk using a fork or whisk. Gradually pour the liquid into the dry ingredients, mixing from the center of the bowl towards the edges, until a smooth, slightly thick batter forms with the consistency of thick cream (it should flow from the spoon but not be watery). Add the melted, cooled butter and mix briefly once more.

Ingredients: Milk, Egg, Butter (melted)
Use a hand whisk or a mixer on low speed. Consistency is key: if the batter is too thick, add 1-2 tablespoons of milk; if too thin, add 1-2 tablespoons of all-purpose flour.
3

Set the dough aside for 10-15 minutes to allow the flour to absorb the liquids. In the meantime, heat the pan: use a flat pan with a diameter of 24-26 cm or a small pan for mini blinis (preferably non-stick) and lightly grease it with a teaspoon of rapeseed oil.

Ingredients: Rapeseed oil
The pan should be medium hot (test: a drop of water should sizzle and evaporate immediately). Do not overheat - the blinis will brown too quickly on the outside while remaining raw on the inside.
4

Fry mini pancakes: spoon portions of the batter onto a heated skillet, forming round mini pancakes with a diameter of 6-7 cm. Fry over medium heat for 1.5-2 minutes, until bubbles appear on the surface and the edges slightly darken. Flip with a spatula and fry the other side for 40-60 seconds, until golden.

Ingredients: Milk, Egg, Buckwheat flour, Wheat flour, Rapeseed oil
The best is a non-stick pan; scoop the batter with a soup spoon or form portions using two spoons. Do not press the blins, and do not fry them too long - they should be soft and slightly elastic.

Avocado cream

5

Prepare the cream: cut the avocado in half, remove the pit and scoop the flesh into a bowl. Add Greek yogurt, the juice of half a lime (about 15 ml), and 1/4 teaspoon of salt. Mash with a fork or blend with a mixer until smooth. Taste and adjust with lime juice, pepper, and possibly a bit of sugar if it's too sour.

Ingredients: Avocado (pulp), Greek yogurt, Lime, Black pepper
Use a small hand blender to achieve a silky smooth consistency or a fork if you prefer a slightly chunky cream. The blended cream can be stored briefly in the refrigerator, covered with plastic wrap touching the surface to prevent it from darkening.

Additional ingredients

6

Prepare the toppings: cut the salmon into thin strips or small squares (about 2-3 cm), finely chop the dill and chives. Prepare the pomegranate seeds (hollow out the fruit and separate the seeds). If you are using sesame, toast it for 2-3 minutes in a dry pan, stirring, until it starts to smell nutty.

Ingredients: Smoked salmon, Dill, Chives (fresh), Pestki granatu, Toasted sesame seeds
Use a sharp knife to cut the salmon and herb scissors. Toasting sesame takes a moment - stay by the pan, as it burns quickly.

Assembly and serving

7

Assembling mini snacks: on each slightly cooled blin, spread a teaspoon of avocado cream gently in the center. Place a thin strip of salmon (rolled or folded in a ruffle) on top of the cream. Sprinkle with a few pomegranate seeds, finely chopped dill, and chives. Add a bit of sesame for crunch and optionally a thin line of honey around the cream. Before serving, drizzle with a bit of lime juice for freshness.

Ingredients: Butter (melted), Avocado (pulp), Greek yogurt, Smoked salmon, Pestki granatu, Dill, Chives (fresh), Toasted sesame seeds, Honey
Use a bar spoon or a small spatula to apply the cream, kitchen tweezers for precise placement of pomegranate seeds and microgreens. Assemble the blinis just before serving to prevent them from getting soggy.

Finishing

8

Arrange the finished blinis on a large board or platter: one next to the other at equal distances. Add small bowls with extra pomegranate seeds and microgreens next to them. Serve immediately at a slightly warm/room temperature.

Ingredients: Microgreens (mixed sprouts), Pestki granatu
For serving, it's best to use a flat platter or a dark stone board, which will highlight the colors. If you're preparing in advance, do not stack the blins longer than 30 minutes before serving.

Fun Fact

💡

Buckwheat blinis are a traditional element of Eastern European cuisine; combining them with avocado and lime is an example of modern fusion cuisine that blends local techniques with exotic flavors.

Best for

przyjęcie koktajlowe zimowy bufet świąteczny spotkanie z przyjaciółmi impreza urodzinowa

Tips

🍽️ Serving

Serve the blinis on a flat, dark platter to enhance the contrast of colors (green cream, pink salmon, red pomegranate seeds). Pair with a glass of light, sparkling wine or chilled white wine. Place kitchen towels under the platter if the blinis will be held for a longer time to prevent them from getting soggy.

🥡 Storage

Avocado cream: up to 24 hours in a sealed container in the fridge, the surface should be in contact with plastic wrap to prevent darkening. Fried blinis: can be stored in the fridge for 24 hours, before serving heat for 2-3 minutes in the oven at 160°C. Ready-made, folded blinis: best consumed immediately; do not store for longer than 2 hours, as the blinis will become soggy.

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