Blini
-3 tbsp warm water
-1/2 tsp dry yeast (Note 1 re: instant yeast)
-3/4 tsp white sugar
-1/3 cup plain flour (all-purpose flour)
-1/3 cup buckwheat flour (Note 2)
-1/8 tsp cooking/kosher salt
-1/3 cup milk , full-fat, warm
-30g / 2 tbsp unsalted butter , melted and cooled
-1 large egg at room temperature, lightly beaten (Note 3)
-Canola spray , for cooking
Dill creme fraiche:
-125 g / 4 oz cream cheese , softened
-3/4 cup creme fraiche (or sour cream)
-2 tsp fresh dill , finely chopped (sub chives, parsley)
-1 tsp lemon juice or apple cider vinegar
-1/4 tsp cooking/kosher salt
-1 pinch white pepper (sub black pepper)
Topping
-300 g / 10 oz smoked salmon (or trout) slices (Note 5)
-Extra fresh dill , for garnish
Blini batter
-Foamy yeast 10 min – Warm a small bowl by running under warm water, then wipe dry. (Note 6). Mix the warm water, yeast and 1/4 tsp of the sugar in the bowl until yeast is mostly dissolved (some small floating lumps ok). Cover with cling wrap and leave in a warm place for 10 minutes until the surface is foamy.
-Mix dry – With a wooden spoon, mix both flours, salt and the rest of the sugar in a separate medium bowl.
-Add wet – Stir in milk, butter, egg and all the foamy yeast mixture. Mix well until incorporated. It will be runny like pancake batter.
-Rise 1 1/2 hours – Cover with cling wrap and set in another larger bowl filled with 3cm/1" of warm water (to create a cosy, warm environment for batter rising). Let the batter rise in a warm place for 1 1/2 to 2 hours until it doubles in volume and has bubbles breaking the surface.
Cook blini
-Piping bag – Stir batter before using. Transfer to a piping bag fitted with 4mm (1/6") round piping tip (or snip a 6 mm / 1/4" hole in the end). Tie off the piping bag end with a rubber band (loosely, as batter keeps expanding).
-Spray pan with oil – Place a large non stick pan over medium high heat. Once hot, remove pan from stove, spray lightly with oil then return to stove.
-Cook – Pipe 2.5cm / 1" rounds that spread to 4cm / 1.7" in the pan. Cook the first side 45 seconds to 1 minute or until it has golden spots in the middle and has the signature gold Blini "ring" around it. Flip and cook the other side for 30 seconds.
-Cool – Transfer to a cooling rack. Wipe pan briefly with a paper towel, spray with oil and heat again. Continue cooking blinis, taking care to keep the pan at the right temperature.
Assembling blini
-Cool blini before assembling.
-Dill crème fraîche – Mix ingredients until smooth. Refrigerate until required.
-Smoked salmon – Cut into 4 x 5 cm pieces (1.5 x 2")
-Assemble – Spread 3/4 teaspoon of dill creme fraiche on a blini. Coil on a piece of salmon, top with dill. Transfer to a larger platter. Use lemon wedges and extra dill as platter garnishes, if desired. Serve with bubbles and wine!
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