Name: Postrio Smoked Salmon on Blini
Ingredients: 1 cup flour; 1 cup of whole wheat or buckwheat flour; 1 teaspoon baking powder; 3 egg yolks; 1 cup buttermilk; 2 cups whole milk; 1 red onion, small dice, caramelized; 3 lemons, zest only, finely chopped; 1 tablespoon chives chopped; 1 tablespoon parsley chopped; Salt and pepper, to taste; 1 cup sour cream; 1 tablespoon shallots, chopped; 2 tablespoon dill, chopped; 2 teaspoons lemon juice; Salt and pepper, to taste; 2 ounces dill cream; 1 blini; 4 ounces smoked salmon, thinly sliced; 1/4-ounce osetra caviar; 1 tablespoon chives, finely chopped; 1 tablespoon red onion, finely chopped

Directions

Sift the flours and the baking powder together. In a bowl, mix the egg yolks and milks together, add the sifted flour mixture, onion, lemon zest, chives, parsley, salt and pepper. Mix gently with a rubber spatula until the consistency of pancake batter, you may need to add a little more whole milk. Fold in the egg whites. On a hot griddle, melt a little butter. Ladle 3 to 4 ounces of the batter into the melted butter and flip when golden brown. Continue cooking until cooked all the way through.
Assembly: Place the warm blini on the serving plate. Spread the dill cream over the blini. Lay a piece of sliced salmon across the top of the blini, covering it entirely. Place a little more dill cream in the center of the salmon. Place the caviar on top of the dill cream. Sprinkle the chives and red onion on the salmon, for garnish.

On Tonight

Postrio Smoked Salmon on Blini

Blini batter:

Dill Cream:

Assembly:

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