Smoked Salmon Blini
Serves: approximately 28
 
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon granulated sugar
  • 1⁄4 teaspoon ground black pepper
  • 3⁄4 cup whole milk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1⁄2 teaspoon Worcestershire sauce
  • 1⁄4 teaspoon cayenne pepper sauce*
  • 3 tablespoons finely chopped green onion (green parts only)
  • 1 tablespoon canola oil or avocado oil
  • Creamy Horseradish-Dill Sauce (recipe follows)
  • 1 (4-ounce) package thinly sliced smoked salmon
  • Garnish: fresh dill sprigs
Instructions
  1. In a medium bowl, whisk together flour, baking powder, salt, sugar, and pepper.
  2. In another medium bowl, whisk together milk, egg, butter, Worcestershire sauce, and pepper sauce until well blended. Whisk in green onion. Add to flour mixture, whisking until just combined. (A few lumps are OK, so don’t overbeat.)
  3. Line a tray or rimmed baking sheet with paper towels.
  4. Brush a nonstick griddle lightly with oil, and heat over medium-high heat. Using a 1-tablespoon measuring spoon, drop batter in scant 1-tablespoon portions 1-inch apart onto hot griddle. Batter should spread into a fairly round shape. (If batter is too thick, add a little more milk.) Cook until bubbles appear in tops of pancakes and edges look dry. Using a turner, flip pancakes; cook until browned. If pancakes are browning too much, reduce heat. Let pancakes cool completely on prepared tray, and use within 2 hours.
  5. To assemble blini, spread desired amount of Creamy Horseradish-Dill Sauce onto cooled pancakes. Divide small pieces of smoked salmon among pancakes.
  6. Garnish with fresh dill, if desired. Serve immediately.
Notes
*We used Tabasco.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-salmon-blini/