This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.
You can substitute 2 ounces of caviar for the smoked salmon.
Recipe information
Total Time
25 minutes
Yield
Makes 18 to 20 hors d'oeuvres
Ingredients
For buckwheat pancakes
For topping
Preparation
Make pancakes:
Step 1
Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
Step 2
Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.
Make topping:
Step 3
Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
Step 4
*Available at natural foods stores.
