Blini with Smoked Salmon
- Level: Easy
- Yield: 18 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 102
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 106
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
- 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.