Buckwheat Blini with Smoked Salmon
- 2 Tbs. whole wheat flour
- 1/4 cup buckwheat flour
- 1 cup sifted all-purpose flour
- 3/4 tsp. active dry yeast
- 1/2 tsp. sugar
- 1/2 cup warm water
- 2 eggs, separated
- 1/4 tsp. salt
- 1 Tbs. unsalted butter, melted
- 1/2 cup milk, scalded and cooled
- Vegetable oil for cooking
- 1/2 lb. sliced smoked salmon
- 1 cup crème fraîche
- 1 bunch fresh chives, chopped
In a bowl, whisk together the egg yolks and salt until light in texture and color, then gradually whisk in the butter. Whisk in the milk and the remaining 1/2 cup all-purpose flour until smooth. Fold the sponge into the batter until smooth. Cover with plastic wrap and set in a warm place to rise, 30 to 40 minutes.
Preheat an oven to 175ºF.
In a copper bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.
In a blini pan over medium heat, warm 1/2 tsp. vegetable oil. Pour about 1/4 cup of the batter into the pan and cook until golden underneath, 2 to 3 minutes. Flip the blini over and cook until golden underneath, 2 to 3 minutes more. Place the blini in the oven and repeat with the remaining batter.
Top the blini with smoked salmon, crème fraîche and chives. Serve immediately.