• 6ab498dabad546c3d627f0eb785920c0

Smoked Salmon And Caviar Buckwheat Blini

Splurge this New Year with smoked salmon and caviar onto one of these buckwheat pancake like blinis. These blinis will surely impress guests at any dinner party.

Prep
Cook
Serves 18people
Ingredients
1
/2 c. All-purpose flour
1
/2 tbsp. Sugar
1
/2 tbsp. Dry active yeast
1
c.+ 2 tbsp. Lukewarm milk, about 98F degrees
1
/2 c. Buckwheat flour
1
tsp Kosher salt
1
ea. Large egg, seperated
2
tbsp Cold heavy cream
1
/4 c. Clarified butter
Garnishes
1
/2 c. Creme fraiche
1
/4 lb. Smoked salmon
2
ea. Chives, cut into 1-in. pieces
3
tbsp Caviar (optional)
Directions
1.
For the batter: Sift the all-purpose flour and sugar into a small bowl. Add the yeast, then 1/2 cup of the warm milk; whisk until smooth.
2.
Combine the buckwheat flour and salt in a medium-size bowl. Add the egg yolk and remaining milk; whisk until smooth.
3.
Cover both bowls with plastic wrap set aside at room temperature for at least 1 hour or up to 4 hours. After resting, pour the yeast mixture into the buckwheat mixture and whisk to combine.
4.
Whisk the egg white in a small bowl until soft peaks form; scrape it onto the top of the batter. Add heavy cream to the now-empty egg white bowl and whip it to soft peaks; scrape it onto the egg white and gently fold everything together.
5.
Cover the bowl with plastic wrap and set aside at room temperature for 1 hour or so. Letting it rest longer - 2 to 6 hours - in a slightly cool place develops more flavor and the blini will also cook up crisper. The batter can rest up to 24 hours - it will develop a slight sourdough flavor. If the kitchen is warm, refrigerate the batter overnight, then bring to room temperature.
6.
To cook: Pour clarified butter or butter/oil mixture into a small non-stick skillet, just enough to form a thin film. Drop about 1/2 tablespoon of batter into the hot fat and spread to about 1 1/2-2 inches in diameter, if necessary. Cook until golden brown (about 10 seconds); turn and cook the other side until golden brown and done at the center, about another 10 seconds. Remove to a paper towel to drain briefly, then serve hot with a dollop of creme fraiche, smoked salmon or smoked sturgeon, and 2 chive pieces. For something extra special, dab with caviar.

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