Smoked Salmon Blinis

Ingredients

• 1/2 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 3/4 cup whole milk, warmed to 110°F
• 1 large egg, separated
• 2 tbsp unsalted butter, melted, plus more for cooking
• 1 cup crème fraîche
• 8 oz thinly sliced smoked salmon
• 2 tbsp capers, drained
• 1/4 cup finely diced red onion
• 2 tbsp fresh dill fronds
• 1 lemon, cut into wedges
• Freshly cracked black pepper

Instructions

1. In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, instant yeast, sugar, and salt until well combined.
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. 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. 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. 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. 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. Finish with a light crack of black pepper and serve immediately with lemon wedges on the side for squeezing.