Serves 18

1/3 c. buckwheat flour
2/3 c. all-purpose flour
1/2 tsp. baking powder
3/4 tsp. kosher salt
3/4 c. plus 2 Tbsp. milk
1 extra-large egg
1 stick unsalted butter, clarified, divided
1/2 lb. smoked salmon, thinly sliced
1/4 c. crème fraîche or sour cream
Fresh dill sprig, for garnish (optional)

Combine first four ingredients in a bowl. In a separate bowl, whisk together milk, egg and 1 Tbsp. clarified butter; whisk into flour mixture. Heat 1 Tbsp. clarified butter in a medium sauté pan and drop batter into skillet, 1 Tbsp. at a time. Cook over medium-low heat until bubbles form on top of blini, about two minutes. Flip and cook for one more minute, or until brown. Repeat with remaining batter.

Top blini with a piece of smoked salmon. Add a dollop of crème fraîche and a sprig of dill.

Source: Mehan's Kitchen