Smoked Salmon and Buckwheat Blini
ready in 35 min.
- ⅔ cup Buckwheat flour
- 0.333 cup all-purpose flour
- ¾ tsp kosher salt
- ½ tsp Baking powder
- ½ cup milk (plus 2 tablespoons)
- 1 extra-large egg
- ½ cup unsalted butter (divided)
- 8 ozs smoked Salmon (sliced thinly)
- 6 sprigs fresh Dill (to garnish)
1 Pot mit Deckel, 1 Teaspoon, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Fine grater, 1 Large knife, 1 Small pot, 1 Measuring cups, 1 Whisk, 1 Slotted spoon
Preheat oven to 200º F; for warming. Combine flours, salt and baking powder in a bowl.
In a separate bowl, whisk together milk, egg and 3 tablespoon of melted butter. Whisk into the flour mixture.
Heat 1 tablespoon of butter in a medium nonstick skillet or griddle. Drop the batter into the hot pan, 1 tablespoon at a time (blini should be about 2 -inches in diameter). Cook over medium-low heat until bubbles form on the top of the blini (approx. 2 minutes). Turn blini and cook for 1 minute more, or until brown. Brush skillet or griddle with butter as needed. Repeat until batter is gone. Keep warm in a single layer on a baking sheet lined with a clean towe in a low oven while cooking the remaining blini.
Arrange a slice of smoked salmon on top of each blini and garnish with a sprig of fresh dill. Serve with Horseradish Sauce.
For Horseradish Sauce:
In a small bowl, combine chopped spring onion, chives, sour cream and horseradish. Season to taste with salt and pepper. Serve with blini.