BUCKWHEAT BLINI
WITH SMOKED SALMON & TROUT ROE

makes about 2 dozen

Little yeasted buckwheat pancakes like these are traditionally served during Maslenitsa, the Russian pre-Lent festivities. At Canal House, we celebrate our holidays each year by serving these blini with the best smoked salmon and gorgeous trout eggs, toasting to the season with a glass of cold Champagne.

For the blini, heat milk and butter together in a small saucepan over medium-low heat until butter melts. Remove from heat. If the milk is quite hot, let it cool to between 110° and 115°. Dissolve the yeast in the warm milk.

Whisk together the flours, sugar, and salt in a medium bowl. Add the warm milk, gently whisking until the batter is just combined. Cover bowl with plastic wrap and let the batter rise in a warm spot until it has doubled in size, about 1 hour. Once the batter has risen, you can finish making the blini or transfer the bowl to the refrigerator. The batter will keep for up to 24 hours. Deflate the batter with a whisk, then whisk in the eggs.

Rub a large skillet with a little butter then heat over medium heat. Drop tablespoonfuls of batter into the hot skillet a couple inches apart. Cook until little bubbles form on the surface and begin to pop, 1–2 minutes. Carefully turn blini over and cook other side until golden brown, 1–1½ minutes. Repeat with remaining batter. Keep blini warm, wrapped in a clean dish towel, in a 200° oven.

To serve, brush the prettier side of each warm blini with some melted butter. Top each blini with a piece of salmon, a bit of sour cream, and a spoonful of roe. Arrange blini on a serving platter and serve right away. They'll go fast.