Ingredients: For the blini: 2 cups all-purpose flour 3 tablespoons buckwheat flour 1 package active dry yeast 1-1/2 tablespoons sugar 2-1/2 cups warm milk 3 eggs, separated 3 tablespoons melted butter 3 tablespoons sour cream 1/2 tablespoon salt Vegetable oil for brushing griddle For the salmon burgers: 1-1/2 pounds skinless salmon 1/2 pound skinless smoked salmon 4 tablespoons snipped chives 1 tablespoon lemon juice 2 teaspoons extra-virgin olive oil 1/2 teaspoon freshly ground black pepper Pinch salt Nonstick cooking spray for spraying patties Dill mustard Directions:1. To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size. 2. Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter. 3. Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm. 4. To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly. 5. Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes. 6. Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160 F/60 C), turning once two-thirds through grilling time. 7. To make the appetizers, top each blini with a smoked salmon burger and a dollop of dill mustard. |