Buckwheat Blinis with Smoked Salmon and Crème Fraîche

Ingredients

• •½ cup all purpose flour
• •⅓ cup buckwheat flour
• •4 teaspoons sugar
• •1¼ teaspoons active dry yeast
• •¼ teaspoon salt
• •1 cup whole milk
• •3 tablespoons butter
• •2 large eggs
• •2 tablespoons melted butter
• •½ cup crème fraîche
• •4 ounces smoked salmon
• •2 tablespoons salmon roe
• •¼ cup fresh dill

Cooking Instructions

1. 1.

   Whisk first 5 ingredients in medium bowl.

   2 min

2. 2.

   Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.

   90 min

3. 3.

   Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).

   5 min

4. 4.

   Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.

   30 min

5. 5.

   Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

   10 min