Name: Blini with Smoked Salmon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 18 pancakes
Cuisine: european
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.

On Tonight

Blini with Smoked Salmon

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