Blini with Smoked Salmon

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 cup buckwheat flour 
• 0.3 cup crème fraîche sour
• 18 servings dill sprig fresh for garnish
• 1 extra large eggs 
• 0.7 cup flour all-purpose
• 0.8 teaspoon kosher salt 
• 0.8 cup milk 
• 0.5 pound salmon smoked thinly sliced
• 0.3 pound butter unsalted divided (1 stick)

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Watch how to make this recipe.
2. Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture.
3. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
4. To serve, top the blini with a piece of smoked salmon.
5. Add a dollop of creme fraiche and a sprig of dill.