Last night we celebrated H's birthday with a Royal Tenenbaums-themed party. We brought some freshly made blini with salmon and caviar--yum!
The recipe was adapted from Ina Garten's Back to Basics.
Ingredients
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3⁄4 cup plus 2 tablespoons milk
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 caviar
Directions
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. Set aside.
To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a small touch of caviar. Make sure to use a non-reactive spoon made of wood, mother of pearl, porcelain, or glass.
[1. A]
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