Smoked Salmon Blinis

Instructions

1. 1

   In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, instant yeast, sugar, and salt until well combined.

2. 2

   Add the warm milk, egg yolk, and melted butter to the dry ingredients, whisking until you achieve a smooth batter. Cover with plastic wrap and let rest in a warm place for 30 minutes until slightly buffy and risen.

3. 3

   In a separate clean bowl, beat the egg white with an electric mixer until stiff peaks form. Gently fold the whipped egg white into the batter to create a light, airy consistency.

4. 4

   Heat a large non-stick skillet or griddle over medium heat and brush lightly with melted butter. Drop tablespoon-sized portions of batter onto the pan, spacing them 2 inches apart. Cook for 1-2 minutes until bubbles form on the surface and edges appear set.

5. 5

   Flip the blinis carefully and cook for another 1 minute until golden brown on the bottom. Transfer to a wire rack and repeat with remaining batter, brushing the pan with butter between batches.

6. 6

   To assemble, place a small dollop of crème fraîche on each blini. Arrange a folded piece of smoked salmon on top, then garnish with a few capers, a sprinkle of red onion, and a small sprig of fresh dill.

7. 7

   Finish with a light crack of black pepper and serve immediately with lemon wedges on the side for squeezing.