Blini with Smoked Salmon
Delicate pancakes are topped with thinly sliced smoked salmon, a dollop of sour cream, and a sprig of dill for an elegant first course or party appetizer. Plated on a silver tray, these two-bite delicacies are about as fancy (but easy-to-make) as it gets.
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3/4
cup
all purpose flour sifted
-
1/4
tsp.
Kosher salt
-
1/3
tsp.
baking powder
-
1/2
cup
milk
-
1
large egg, slightly beaten
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4
lemons
sliced into wedges
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2
cups
sour cream or creme fraiche, plus extra for garnish
-
dill sprigs, for garnish
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10
slices
smoked salmon
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vegetable oil for greasing griddle
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Before you start, get sour cream or creme fraiche ready. Prepare the salmon by blotting it lightly with paper towels to remove excess oil. Cut each slice into thirds and set aside.
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Sift together the flour, baking powder, and salt in medium bowl. Add the milk, egg, and sour cream and stir well.
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Heat a griddle on medium heat and brush with vegetable oil. Pour 1/8 cup measures of batter onto hot pan and make the pancakes very thin. Brown on both sides, turning only one time. Place pancakes on platter and keep warm under a towel.
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Top each pancake with a dollop of sour cream and a slice of smoked salmon. Garnish with a sprig of dill. Serve immediately with lemon wedges on the side (optional).