I came across this yummylicious-looking recipe and I think I’m going to try this out one day! It’ll be awesome if I can make this, no?

    Buckwheat Blinis with Smoked Salmon and Crème Fraîche



    * 1/2 cup all purpose flour

    * 1/3 cup buckwheat flour

    * 4 teaspoons sugar

    * 1 1/4 teaspoons active dry yeast

    * 1/4 teaspoon (generous) salt

    * 1 cup whole milk

    * 3 tablespoons butter, cut into cubes

    * 2 large eggs, lightly beaten

    * Melted butter


    * Crème fraîche

    * 1 (4-ounce) package thinly sliced smoked salmon

    * Salmon roe

    * Fresh dill sprigs



    Whisk first 5 ingredients in medium bowl.

    Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (43.3°C) (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.

    Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).

    Preheat oven to 200°F (93.3°C). Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F (176.6°C) oven 5 minutes.

    Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.


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