Gluten-Free Buckwheat Blinis with Salmon Roe and Dill Tzatziki

Serves 2-4
Time 20 minutes


1 tsp dry yeast
1 tsp sugar (or honey)
1 ½ cups milk, slightly warmed
1 cup buckwheat flour
½ cup quinoa plain flour
3 eggs, white and yolks separated
olive oil for cooking

1 avocado
1 jar salmon roe
200g natural thick yoghurt
1 squeeze lemon juice
1 tbsp chopped dill
½ tbsp. olive oil
1 clove garlic, crushed
Salt and pepper


For the blinis, combine yeast, sugar and ½ cup milk in a bowl, let stand for 5 minutes or until mixture begins to froth.

Place buckwheat and quinoa flour in a large bowl, mix well and create a well in the centre. Pour liquid yeast mixture into the well and the remaining one cup of milk, mix until just combined. Beat egg whites in a separate bowl until soft peaks form, fold egg mixture carefully into the batter.

Heat a non-stick fry-pan over medium heat, drizzle olive oil and spoon 1 tbsp batter into the pan, cook on each side until bubbles begin to form.

To make tzatziki combine yoghurt, lemon juice, dill, oil, avocado and garlic in a blender, blitz until smooth and season, set aside.

To serve blinis, top with a spoonful of tzatziki and salmon roe.