BUCKWHEAT BLINI

Buckwheat Blini image

Provided by Food Network

Time 2h10m

Yield 24 blini

Number Of Ingredients 16

Previous Next

2/3 cup milk
1 tablespoon unsalted butter, plus 1/4 cup clarified butter (see Cook's Note****)
3/4 cup buckwheat flour
2 1/2 teaspoons sugar
1/4 teaspoon fine salt
1 teaspoon dry active yeast
1 tablespoon lukewarm water, about 100 to 115 degrees F, (see Cook's Note*)
1 egg, separated
Herbed Smoked Salmon Cream Cheese, recipe follows, (see Cook's Note***)
Caviar, to top blini (optional)
Fresh dill, to garnish blini
1 cup cream cheese, softened
3 teaspoons finely chopped fresh dill
1 teaspoon lemon juice
2 teaspoons finely chopped lemon zest
2 slices smoked salmon, finely diced (about 4 ounces)

Steps:

Over medium-high heat, bring the milk and butter to just below a boil. Cool until lukewarm.
Combine the buckwheat flour, sugar, and salt. Set aside.
In a separate small bowl, combine the yeast and lukewarm water. Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note*).
In a large bowl, beat the egg yolk until light yellow. Drizzle the milk and butter mixture slowly into the yolk while whisking. Add the dry ingredients and stir to combine. Cover tightly with plastic wrap and put in a warm place until doubled in size.
Whisk the egg white until soft peaks form. Fold the egg white into the batter. Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.
Preheat a skillet and lightly brush it with the clarified butter. Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**). Lightly brown on both sides.
Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini. Garnish with fresh dill and serve.
In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest. Gently fold in the smoked salmon.