You are currently viewing Buckwheat blini with herbed cream cheese, avo and vine tomatoes

Buckwheat blini with herbed cream cheese, avo and vine tomatoes

Having people over? These little bites of goodness are quick and easy to make, and can be made in large batches – perfect for entertaining!


¾ cup milk
1 tbsp butter
1 egg, separated
¾ cup buckwheat flour
1 tbsp sugar
1 tsp salt
1 tsp dry yeast
1 tbsp olive oil
250g vine tomatoes
250g tub cream cheese
3 tbsp chopped chives, plus extra to garnish
1 tbsp chopped dill
Zest and juice of ½ lemon
Salt and black pepper
1 avvocado, peeled, pitted and sliced

1. In a pot set over medium heat, combine the milk and butter, and heat until just below boiling point. Remove and cool until lukewarm, then whisk in the egg yolk.
2. In a separate bowl, sift together the buckwheat flour, sugar, salt and yeast. Pour the wet mixture into the buckwheat mix and combine.
3. Cover with cling film and leave in a warm place to double in size.
4. Stiffly beat the egg white and then fold in the doubled-in-size mixture.
5. Carefully place spoonfuls of the mixture into a hot non-stick pan and cook the blini untl they bubble. Turn them over and cook the other side for about a minute.
6. Heat the olive oil in a pan and fry the tomatoes until they pop and blacken slightly.
7. Combine the cream cheese, chives, dill, lemon zest and juice, and season.
8. Top each blini with a little of the cream cheese mixture, a slice of avocado and a tomato. Garnish with fresh chives and season.

0 / 5. Vote count: 0