Buckwheat Blinis with Salmon & Caviar
All-Purpose Flour – ½ cup
Buckwheat Flour – 1/3 cup
Sugar – 4 tsp
Active Dry Yeast – 1 1/4 tsp
(Generous) Salt – 1/4 tsp
Whole Milk – 1 cup
Butter, Cut Into Cubes – 3 tsp
Eggs, Lightly Beaten – 2 large
Thinly Sliced Smoked Salmon – 1 package
Fresh Dill Sprigs
- Whisk first 5 ingredients in a medium bowl.
- Place milk and butter in a small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if the mixture gets too warm, cool until the temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in a warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
- Whisk buckwheat batter to deflate; then whisk in eggs. Transfer to large bowl. Cover & chill (may increase in volume; re-whisk before using). Do ahead can be prepared 1 day ahead.
- Preheat oven to 200°F. 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. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.Do ahead blinis can be made 1 day ahead
- Arrange warm blinis on a plate, spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.