Blinis with Smoked Salmon and Caviar

There's no more festive or luxurious party snack than buckwheat blinis with caviar and smoked salmon, but with chef Jenn Louis's recipe, they're easy to make at home.
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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Blinis

1 cup whole milk

5 tablespoons unsalted butter, divided

1/2 cup all-purpose flour

1/3 cup buckwheat flour

4 teaspoons sugar

1/4 teaspoon kosher salt

1 1/4 teaspoons active dry yeast

2 large eggs, lightly beaten

Garnish

4 ounces crème fraîche

4 ounces smoked salmon

2 ounces caviar of your choice

minced chives

Directions

  1. Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½–1¾ hours.
  2. After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate—the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
  3. Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar—the more the better!
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