Recipe by Alexa Bernstein
Start to finish: 2 1/2 hours
Servings: Makes 24 blini
2/3 cup all-purpose flour
1/2 cup buckwheat flour
1 tsp. active dry yeast
1/2 tsp. salt
1 cup warm milk (about 110° to 115°)
1 large egg
2 tbsp. butter, melted
1/2 cup (4 oz.) cream cheese, at room temperature
1 container (8 oz.) crème fraîche
Thinly sliced smoked salmon and fresh dill sprigs, plus salmon roe (optional), for topping
1/4 cup everything bagel seasoning
1. In a large bowl, whisk both flours, the yeast, and salt. Mix in the milk. Let the batter rest for 1 hour.
2. Separate the egg, placing the white in a small bowl and the yolk in the batter. Add the melted butter to the batter. Mix until just blended. Whisk the egg white until peaks form. Fold the egg white into the batter.
3. Heat a griddle or large heavy skillet over medium. Grease the griddle. Working in batches, scoop tablespoonfuls of the batter, spaced 1 inch apart, onto the griddle. Cook until golden brown, 2 to 3 minutes per side. Let cool completely on a wire rack.
4. In a medium bowl, whisk the cream cheese and crème fraîche. Top the blini with 1 rounded tsp. of the crème fraîche mixture. Top with smoked salmon and dill, and salmon roe (if using). Sprinkle with the everything bagel seasoning.