Photos, recipes and styling by Béatrice Peltre

Many blini variations exist but I love this French-inspired twist, reminiscent of the savory galettes from Brittany, made with buckwheat flour, and they’re gluten free, too. These colorful bite-sized pancakes not only exude beauty on the plate but also deliver an explosion of flavors with every bite. These are always a hit with guests.

Makes 12 (3-inch) blinis

FOR THE BLINIS:
1 large egg
¼ cup buckwheat flour
¼ cup white rice flour
½ teaspoon baking powder
2 tablespoons tapioca flour
scant ½ cup milk
a few sprigs of fresh thyme leaves
10 chives
1 teaspoon finely grated lemon zest
pinch of sea salt
pinch of ground pepper
1 tablespoon olive oil + more to cook the blinis

FOR THE GARNISH:
1 organic mini cucumber, sliced paper thin with a mandoline
1 cup crème fraîche
4 ounces Maine smoked trout or Twin Light Smokehouse hot-smoked salmon filet, skinned and shredded in small pieces
12 long red (or white) grapes, halved or quartered
2 to 3 tablespoons fish roe of your choice
2 tablespoons finely chopped chives
fleur de sel, for the garnish
olive oil, for the garnish

Put all the blini ingredients in a blender and mix until smooth in texture. Let the batter rest, covered, for 30 minutes.

Heat 1 tablespoon of olive oil in a cast-iron pan or nonstick frying pan. When warm, add 1 heaped tablespoon of batter to create a little pancake and repeat with as many as your pan can hold without crowding. Cook the blinis for 1–2 minutes, until small bubbles start to form at the surface. Using a small offset spatula, flip the blinis and cook the other side for 1–2 minutes. Transfer to a plate and set aside to cool; repeat until you’ve used all the batter. (This blini recipe can easily be doubled or tripled, depending on how many you need to make. The blinis keep well in an airtight container in the fridge for 2 days.)

To garnish the blinis, place the cucumber slices in a small colander and toss with a pinch of salt. Set aside for 15 minutes, then squeeze out the excess liquid. Using the back of a spoon or a small spatula, spread 1 heaped tablespoon crème fraîche on each blini. Add a few pieces of smoked trout, slices of cucumber and a few grape pieces. Top with fish roe and chives and finish with a sprinkle of fleur de sel and a drizzle of olive oil. Chill garnished blinis in the fridge, covered, until ready to serve.

This recipe appeared in the Winter 2024 issue as part of a larger story, L’Apèro Français.