Smoked Salmon And Dill Blinis - cooking recipe

Ingredients

1 cup buckwheat flour
1 cup all-purpose flour
1 pinch salt
1 tablespoon fast rise yeast
2 eggs
1 1/2 cups milk, warm
2 tablespoons unsalted butter, melted
2/3 cup creme fraiche
3 tablespoons fresh dill, chopped
8 ounces smoked salmon, thinly sliced

Preparation

In large bowl, mix together buckwheat & all-purpose flour with salt.
Sprinkle in yeast & mix well.
Separate yolk & white of ONE egg, then set white aside, reserved.
Whisk together remaining whole egg AND yolk of first egg, along with warm milk & 1 tablespoon melted butter.
Pour egg mixture onto flour mixture & beat well to form smooth batter. Cover with plastic wrap & let rise in warm place 1-2 hours.
In large bowl, whisk reserved egg white until stiff peaks form, then gently fold into batter.
Preheat heavy-bottom frying pan or griddle & brush with melted butter.
Drop tablespoons of batter onto pan, spacing well apart, & cook about 40 seconds, until bubbles appear on the surface.
Flip over the blinis & cook for 30 seconds on other side.
Wrap blinis in foil & keep warm in low-temperature oven. Repeat with remaining mixture, buttering pan each time.
Combine creme fraiche & dill.
Serve blinis topped with salmon & dollop of cream.