Buckwheat Blinis with Smoked Salmon and Lemon Creme Fraiche
Serves: About 40
 
Ingredients
  • 1 cup buckwheat flour (or half buckwheat flour and half whole wheat pastry flour)
  • ¼ teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • 1 large egg, separated
  • 1 cup whole milk or plain, unsweetened hemp milk
  • Unrefined olive oil for brushing griddle
  • 5 ounces of crème fraiche (or sour cream or Greek yogurt)
  • Zest of one small lemon
  • Pinch of sea salt
  • ½ pound smoked wild salmon, chopped
  • 2 Tablespoons chopped fresh chives or fresh dill
Instructions
  1. Preheat griddle over medium heat.
  2. Whisk together flour, baking powder and salt in a medium bowl.
  3. Beat egg yolk and milk together and stir into flour mixture. Combine until smooth.
  4. Beat the egg white until soft peaks form and fold into the buckwheat batter.
  5. Brush the griddle with oil and drop heaping teaspoonfuls of batter onto the griddle. Cook until the sides of the blini are slightly dry and small bubbles appear on the surface, about 3 minutes. Flip and cook until the underside is slightly browned. Brush griddle with oil in between batches. Cool blini before topping with crème friache and salmon.
  6. In a small bowl, combine crème fraiche, lemon zest and a pinch of sea salt.
  7. Top each blini with a teaspoon of the crème fraiche mixture and a pinch of smoked salmon. Assemble all the topped blini on a platter and sprinkle with chives. Blini can be assembled up to 30 minutes before serving.
Notes
Blini can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Bake in a preheated 400 degree oven for a few minutes to crisp up.
Recipe by Pamela Salzman at https://pamelasalzman.com/buckwheat-blinis-smoked-salmon-lemon-creme-fraiche-recipe/