Savory Buckwheat Blini with Tangy Red Pepper Relish

1. Prepare the Tangy Red Pepper Relish

1. In a small bowl, combine the diced roasted red peppers, minced shallot, red wine vinegar, brown sugar, smoked paprika, a pinch of salt, and freshly ground black pepper.
2. Stir well to combine and set aside at room temperature so the flavors meld while you prepare the batter.

2. Make the Blini Batter

1. In a medium mixing bowl, whisk together the buckwheat flour, plain flour, baking powder, and 1/2 teaspoon of salt.
2. In a separate small jug or bowl, whisk together the egg, whole milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk lightly just until a smooth, pourable batter forms. Do not overmix.

3. Cook the Blini

1. Heat a large non-stick frying pan over medium heat and brush with a small amount of neutral cooking oil.
2. Spoon rounded tablespoons of batter into the pan to form small rounds (about 5–6 cm across), leaving space between each.
3. Cook for 1.5 to 2 minutes, until bubbles appear on the surface and the edges look set.
4. Flip carefully with a spatula and cook for another 1 to 1.5 minutes until golden on both sides. Transfer to a warm plate and repeat with the remaining batter.

4. Assemble and Serve

1. Arrange the warm blini on a serving platter.
2. Spoon a generous teaspoon of the tangy red pepper relish onto each blini.
3. Add a small dollop of crème fraîche alongside or on top of the relish.
4. Garnish with chopped fresh dill and serve immediately.