Located in Seattle’s Famous Pike Place Market

Smoked Salmon on Buckwheat Blini

Smoked Salmon on Buckwheat Blini
  • snacks
  • appetizer
  • 3-5 servings
  • 18 minutes

Recipe by 10 Day Health Challenge.


  • 1.5 cups of buckwheat flour
  • 2 eggs
  • 2 tsp. baking powder/li>
  • 1⁄4 tsp. salt (2 pinches)
  • 1⁄3 cup regular milk or nut milk
  • 1 lemon
  • Coconut oil for frying
  • 1 avocado
  • 1⁄4 cup plain yogurt (Greek and organic if possible)
  • 2 T dill (reserve some for garnish)
  • 2 T extra virgin olive oil
  • 1 T capers chopped (optional)
  • 1⁄2 ­ 3⁄4 cup of smoked salmon (flaked apart)


  1. Make the batter: Combine the first five ingredients in a bowl. Add a teaspoon or more of fresh lemon zest. Whisk well for a minute until ingredients are well combined and there are no clumps.
  2. There are two options for cooking the blinis: use a spoon to simply drop the batter onto the pan in small rounds or, you can make your own piping bag by pouring the batter into a Ziplock bag. Seal closed and cut a small opening on the corner of the bag.
  3. Heat a pan over medium and add a teaspoon of coconut oil. Working in batches, cook about 6 blinis at a time for about 2­3 minutes on each side.
  4. Meanwhile, make the sauce by combining the yogurt, olive oil, zest from the other 1⁄2 of lemon, chopped dill and capers.
  5. Thinly slice the avocado and squeeze lemon over the avocado. Assemble by placing a slice of avocado on each blini, followed by smoked salmon, a dollop of sauce and lemon and dill for garnish.

Serves 4-6 as an appetizer.

Recipe by 10 Day Health Challenge.

Recipe photo by Rosa Delgado.

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