Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 1 pinch salt
• 1 tablespoon fast rise yeast
• 2 eggs
• 1 1/2 cups milk, warm
• 2 tablespoons unsalted butter, melted
• 2/3 cup creme fraiche
• 3 tablespoons fresh dill, chopped
• 8 ounces smoked salmon, thinly sliced

Instructions

1. In large bowl, mix together buckwheat & all-purpose flour with salt.

2. Sprinkle in yeast & mix well.

3. Separate yolk & white of ONE egg, then set white aside, reserved.

4. Whisk together remaining whole egg AND yolk of first egg, along with warm milk & 1 tablespoon melted butter.

5. Pour egg mixture onto flour mixture & beat well to form smooth batter. Cover with plastic wrap & let rise in warm place 1-2 hours.

6. In large bowl, whisk reserved egg white until stiff peaks form, then gently fold into batter.

7. Preheat heavy-bottom frying pan or griddle & brush with melted butter.

8. Drop tablespoons of batter onto pan, spacing well apart, & cook about 40 seconds, until bubbles appear on the surface.

9. Flip over the blinis & cook for 30 seconds on other side.

10. Wrap blinis in foil & keep warm in low-temperature oven. Repeat with remaining mixture, buttering pan each time.

11. Combine creme fraiche & dill.

12. Serve blinis topped with salmon & dollop of cream.