Blini with Smoked Salmon

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
18 pancakes
Level:
Easy

Ingredients
  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons milk
  • 1 extra-large egg
  • 1/4 pound (1 stick) unsalted butter, clarified, divided
  • 1/2 pound smoked salmon, thinly sliced
  • 1/4 cup creme fraiche or sour cream
  • Fresh dill sprig, for garnish
Directions
Watch how to make this recipe

Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.

To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.


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    This recipe is featured in:

    Spring Entertaining Guide