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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A few years ago, a friend of Ina Garten's (The Barefoot Contessa) in Paris threw a party, but there was a problem. While he had taken care of the drinks, the food slipped his mind. Ina stepped in with these crowd-pleasing blini topped with smoked salmon and creme fraiche. It was a brilliant save, brightened even further with some bubbly. Recipe created by Ina Garten and courtesy of the April 2002 issue of O, The Oprah Magazine. Ingredients:
8 tablespoons butter |
1/3 cup buckwheat flour |
2/3 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon kosher salt |
1 extra-large egg |
3/4 cup milk |
2 tablespoons milk |
1/2 lb smoked salmon, thinly sliced |
1/4 cup creme fraiche |
fresh dill, for garnish |
salmon black caviar, for garnish (roe) |
Directions:
1. In a small saucepan, clarify butter by simmering over low heat. Set aside, allowing milk solids to sink to bottom. Pour off clear yellow liquid & reserve; discard white sediment.
2. Whisk together flours, baking powder, salt, egg, milk and 1 Tablespoon clarified butter until smooth.
3. Heat 2 Tablespoons clarified butter in a small skillet and drop batter in 1 Tablespoon at a time.
4. Cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook until golden brown.
5. Repeat with remaining batter.
6. Place 1 piece of smoked salmon on top of each of the blini.
7. Add a dollop of creme fariche, a dill sprig and a sprinkling of salmon caviar, if desired.
8. Serve immediately.
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