Blini with smoked salmon and caviar

Name: Blini with smoked salmon and caviar
Yield: Makes about 20; serves 6
Cuisine: American
Ingredients: ½ cup (120 ml) crème fraîche; 4 ounces (115 g) thinly sliced smoked salmon, cut in blini size pieces; Fresh dill sprigs, for garnish; 2 ounces (55 g) caviar (whatever type you can afford!); ⅔ cup (80 g) unbleached all-purpose flour; 1 teaspoon kosher salt; ⅓ cup (40 g) buckwheat flour; ¾ cup (180 ml) plus 2 tablespoons milk; ½ teaspoon baking powder; 2 tablespoons unsalted butter, melted; 1 large egg

Preparation info

Makes about 20; serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

These little pancakes, classically served with caviar, are easy to make, especially if you used baking powder instead of yeast, as in this recipe. Here, they are topped with smoked salmon, crème fraîche, good caviar, and sprigs of dill.

Ingredients

Blini

⅔ cup (80 g) unbleached all-purpose flour
⅓ cup (40

Americas
United States
Fish course
Starter
Pescatarian
California

Method

To make the blini batter, in a bowl, whisk together the flours, salt, and baking powder. In a small bowl, whisk the milk, egg, and 1 tablespoon of butter together. Pour the milk mixture into the flour mixture and whisk until smooth.

In a large skillet, add the remaining