Buckwheat isn’t one of those things I often have. Don’t really make pancakes much. Not that I’ve never had it, just not that kind of on-the-hand thing.
When this recipe came my thoughts were “yum, love smoked salmon, long time since I’ve had any caviar – and oh, I hope Whole Foods has buckwheat flour in bulk so I don’t have to buy a whole package…“. Well, as it turns out – they don’t. Otherwise, the blini ingredients are straightforward. Like many of Dorie’s recipes, there’s a component that has to wait – in this instance, it’s the batter – it either is supposed to sit for 60-90 minutes, or overnight (in my case – all day) in the refrigerator so that it can rise. You see, there’s also yeast in these, another difference from a typical “pancake”
The dry ingredients are measured out. Then the milk and butter are heated to 110 degrees
All of the ingredients are combined, and then it’s time for the batter to rest for a bit
Once it’s had its break, and is ready for the next step, it comes out of the refrigerator – looking like this….
Then the eggs are added,
and it’s time to get going with baking the blini themselves.
I have to say, I was pleased with my efforts. I guess one good thing about a lot of batter is that you can make mistakes and still have everything work out!
Now that I had my blini ready, it was time for all of the goodies to go on top. I thought
I’d go with coho salmon, because it’s so pretty. My choices of caviar wasn’t extensive, so rather than the big red salmon, I chose the more delicate looking Wild Whitefish Caviar. I thought it looked festive!
Of course, once the blini are complete, there’s nothing to the assembly, and they do make for a pretty presentation.
We thought these were tasty, though I’m not sure over-the-top. That might have been the timing. The bold flavors of the salmon and caviar kind of overpowered the flavor of the blini, I thought. I could see these being a wonderful addition to a brunch table.
One thing about this recipe is that it made a lot of blini. Way more than needed for 6 people. That said, I did find out that they were good the next day with some yogurt and my home made cardamom apple butter on them. Nice, earthy, nutty flavor of the blini contrasting with the creamy yogurt and spicy apples… That might have actually been my favorite way of eating these.
Good news? I’m happy that I did end up with that bag of flour – so that I can think of some new ways to use these. They might even make it to the Thanksgiving weekend menu. I’m happy that Dorie had me (us) try something new. Again!