I'm always on the hunt for good appetizers. Something that doesn't require a fork, and something that doesn't need to be served immediately. I've been wanting to try Barefoot Contessa's recipe for blinis for a while, so I assigned that to myself for my most recent cooking club's appetizer theme. I followed Ina's recipe precisely except for the dill (I'm not a big fan of dill or buying an herb just for garnish, though that photo is pretty much screaming for some). The recipe calls for clarified butter, which has a higher smoke point, but it still started smoking a bit toward my last batches. I actually think grapeseed oil would work well, which I'm a new fan of for cooking. These pancakes are great little bases for things....cavier, cheese, a cucumber slice, a sliced grape, so I will most likely be making them again. I think the recipe made about 25 small pancakes.
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish (optional)
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. 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.
To serve, top the blini with a piece of smoked salmon. Add a dollopof creme fraiche and a sprig of dill.
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