Blini with Smoked Salmon
- prep time15 min
- total time 35 min
- serves 18
2004, Barefoot in Paris, All Rights Reserved.
⅓ cup buckwheat flour
⅔ cup all-purpose flour
½ tsp baking powder
¾ tsp kosher salt
¾ cup plus 2 Tbsp milk
1 extra-large egg
¼ lb(s) (1 stick) unsalted butter, clarified, divided
½ lb(s) smoked salmon, thinly sliced
¼ cup creme fraiche or sour cream
Fresh dill sprig, for garnish
1. 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.
2. To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.