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russian

Buckwheat Blini With Smoked Trout and Cucumber Dill Salad

This pan-fried dish pairs buckwheat flour with smoked trout, sliced, cucumber, thinly sliced and dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced Pescatarian High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

46 g Protein
72 g Carbohydrates
27 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 75g buckwheat flour 257 kcal
  • 140g kefir 77 kcal
  • 50g egg 72 kcal
  • 18g butter 129 kcal
  • 120g smoked trout, sliced 120 kcal
  • 150g cucumber, thinly sliced 23 kcal
  • 6g dill, chopped 2 kcal
  • 10g lemon juice 3 kcal
  • 0.25 tsp (1g) baking soda 1 kcal
  • 0.25 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. buckwheat flourkefireggbaking sodasalt
    Whisk buckwheat flour, egg, kefir, salt, and baking soda into a smooth batter. Rest 5 minutes.
  2. butter
    Heat a nonstick skillet over medium heat and melt half the butter. Cook 3 small blini, 2 minutes per side; repeat with remaining butter and batter.
  3. cucumberdilllemon juiceblack pepper
    Mix cucumber with dill, lemon juice, and black pepper.
  4. smoked troutcucumberdill
    Top blini with smoked trout and the cucumber-dill salad.
  5. Serve immediately while warm.

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