90gms Unsalted butter
1 Cup Buckwheat Flour
½ tsp Salt
½ tsp Baking Powder (Bi Carb Soda)
1 Large Egg
¾ Cup Milk
250gms Smoked Salmon
4 tblsp Crème Fraiche or Light Sour Cream
2 tblsp Baby Capers
Sprigs of Dill
Lemon to Serve
Melt the butter and skim off most of the white foam that rises to the surface. Sift Buckwheat flour with salt and baking powder into a large bowl. Make a well in the centre and add egg, milk and 2 tblsp of the melted butter. Whisk wet ingredients together, gradually drawing in the dry ingredients until a smooth batter is formed.
Heat some of the remaining melted butter in a large frying pan. Drop batter into pan, 1 tblsp at a time to form small pancakes. Cook until covered with bubbles, about 1-2 minutes. Turn and cook the other side until golden. Repeat with remaining batter.
To serve, top the warm Blinis with smoked salmon, ½ tsp of Crème Fraiche or Sour Cream, a few Baby Capers and some Dill.
If you would like a stronger flavour replace Crème Fraiche or Sour Cream with Horseradish.