Mustard-Dill Pancakes with Smoked Salmon and Caviar |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Here's a modern spin on blini, the buckwheat pancakes that are a classic for caviar. Also topping them with smoked salmon is a delightful way to gild the lily. Ingredients:
1 1/4 cups milk (do not use nonfat) |
3 tablespoons dijon mustard |
1 large egg |
1 tablespoon yellow mustard seeds |
1 cup all purpose flour |
2 teaspoons baking powder |
3 tablespoons (about) butter, melted |
2 tablespoons chopped fresh dill |
1 pound thinly sliced smoked salmon |
1/2 cup sour cream |
4 ounces caviar |
Directions:
1. Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
2. Top pancakes with salmon. Spoon sour cream over. Top with caviar.
|
|