I was so excited to try this recipe…I almost always have smoked salmon in the fridge. I love it on grainy bread with a swipe of mustard for a quick lunch. I didn’t know, however, how difficult it would be to find buckwheat flour and salmon roe, so I’m glad I started the hunt early. I made half a batch (FYI, half a large egg = 1 1/2 tablespoons), and a mini version using one tablespoon of batter per blini. Topped with crème fraîche, a smoked salmon rose, and garnished with a feathery sprig of dill and a sprinkling of salmon roe made these a stunning and delectable appetizer. I skipped the burger for dinner and ate 3 of these beauties instead. And Bill ate the leftovers with syrup for breakfast!!!
This lovely recipe can be found here.