Featured in our February 2009 Newsletter.
Recommended Pairing: Moscato, Rose Spumante
1 cup buckwheat pancake mix (we like the unsweetened organic one from Whole Foods, but you can use any unsweetened kind and follow the package instructions)
½ teaspoon kosher salt
1 tablespoon malted butter or vegetable oil
2/3 cup milk or water
4 ounce black caviar
4 ounce crème fraiche
4 ounce smoked salmon (optional)
¼ cup minced red onion (optional)
Combine the pancake mix with the egg, salt, butter or oil, and milk or water. Lightly brush another tablespoon of melted butter onto a skillet over medium high heat. When the skillet is hot, spoon the batter onto it a tablespoon one at a time. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
Transfer the blinis to a platter and serve warm with the caviar, crème fraiche, chives, and smoked salmon and onion. You should yield about 10-15 blinis.