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. ---------------------------------------------------------------------------
Nutrition
Ingredients
