Buckwheat Blinis with Smoked Tuna

Name: Buckwheat Blinis with Smoked Tuna
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 9
Ingredients: Gluten free buckwheat flour 2 cups; Gluten free potato starch 5 tbsp; Natural plain yogurt 0.6 cup; Eggs (1 medium) 1.75 oz; Whole milk 1 ½ tbsp; Instant yeast for gluten free salted preparations ½ tsp; Fine salt to taste; Butter to taste; Smoked tuna 3.5 oz; Fresh goat cheese 3.5 oz; Chives 8 fili; Fine salt to taste; Lime 1

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Gluten Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 3 min
Serving: 9
Cost: Low

PRESENTATION

Recipe by
Michela Carta

Dive into Russian culinary tradition with buckwheat blinis topped with smoked tuna and creamy goat cheese. These are, I gotta say, seriously good. Using buckwheat flour, these nutty, small pancakes offer a rustic taste—perfect for any gathering. People really love how these buckwheat blinis add that touch of old-world charm. It's got a gluten-free base, so it's a win for anyone wanting delicious food without worry.

The tender bite of the blini pairs perfectly with the smoky richness of the tuna. And the goat cheese? It adds a tangy finish. In Russia, you'll often find blinis as appetizers or party snacks, and this savory version is fancy—yet approachable.

So here's the thing, add a unique twist to your party spread with these smoked fish appetizers. They're really simple yet elegant, especially on a platter for guests. Unlike regular pancakes, a buckwheat pancake made the Russian way is packed with flavor—plus, a slight earthy kick that perfectly complements smoked tuna.

While some swap toppings with caviar or salmon, the tuna and goat cheese combo is a true crowd-pleaser. These bites offer a perfect mix of creamy, salty, and smoky notes. Honestly, they're ideal for anyone seeking easy appetizer ideas with a touch of elegance. Whether you're making homemade blinis for a special dinner or want a new party snack, this blini recipe provides a fun twist that'll really get people talking.

Gluten-free guests will definitely appreciate the consideration, but these are so, so good that everyone will want a taste, no question. Enjoy the delight of traditional Russian flavors with this creative dish—it's sure to impress at your next gathering.

INGREDIENTS

Ingredients for 18 pieces: Gluten free buckwheat flour 2 cups (80 g); Gluten free potato starch 5 tbsp (40 g); Natural plain yogurt 0.6 cup (150 g); Eggs 1.75 oz (50 g) - (1 medium); Whole milk 1 ½ tbsp (20 g); Instant yeast for gluten free salted preparations ½ tsp (2 g); Fine salt to taste; Butter to taste

for filling: Smoked tuna 3.5 oz (100 g); Fresh goat cheese 3.5 oz (100 g); Chives 8 fili; Fine salt to taste; Lime 1

Preparation

How to prepare Buckwheat Blinis with Smoked Tuna

To prepare the buckwheat blinis with smoked tuna, pour the yogurt and the egg into a bowl and mix them with a whisk 1, add buckwheat flour 2 and cornstarch 3; continue mixing.

Adjust the salt 4, pour in the milk gradually 5 and mix again, add the instant yeast 6 and blend everything one last time.

In a pan, melt a small piece of butter 7, then pour 3-4 small ladles of batter (about 2.5 inches in diameter) depending on the size of the pan 8. After about 1 minute, flip the blinis to cook on the other side 9, starting with the first one poured. Cook them for another minute or so. With the indicated doses, you will obtain about 18 pieces.

As they are ready, lay them on a serving dish 10. Move on to the filling: in a bowl, pour the goat cheese and chopped chives (set aside two stalks for the final decoration) 11. Add the oil, lime juice 12;

adjust the salt 13, mix 14. Peel a piece of lime and cut the peel into thin slices 15.

Take the blinis again and spread each with the cheese cream 16, lay the slices of smoked tuna 17, and decorate with the lime peel cut into strips and a bit of chives 18. The buckwheat blinis with smoked tuna are ready 18.

Storage

The buckwheat blinis with smoked tuna can be prepared in advance, even the day before, without filling. Once filled, it is preferable to consume them on the same day.

Freezing is not recommended.