Postrio Smoked Salmon on Blini
1 cup flour
1 cup of whole wheat or buckwheat flour
1 teaspoon baking powder
3 egg yolks
1 cup buttermilk
2 cups whole milk
1 red onion, small dice, caramelized
3 lemons, zest only, finely chopped
1 tablespoon chives chopped
1 tablespoon parsley chopped
Salt and pepper, to taste
1 cup sour cream
1 tablespoon shallots, chopped
2 tablespoon dill, chopped
2 teaspoons lemon juice
Salt and pepper, to taste
2 ounces dill cream
1 blini
4 ounces smoked salmon, thinly sliced
1/4-ounce osetra caviar
1 tablespoon chives, finely chopped
1 tablespoon red onion, finely chopped
Instructions:
Sift the flours and the baking powder together. In a bowl, mix the egg yolks and milks together, add the sifted flour mixture, onion, lemon zest, chives, parsley, salt and pepper. Mix gently with a rubber spatula until the consistency of pancake batter, you may need to add a little more whole milk. Fold in the egg whites. On a hot griddle, melt a little butter. Ladle 3 to 4 ounces of the batter into the melted butter and flip when golden brown. Continue cooking until cooked all the way through.
Assembly: Place the warm blini on the serving plate. Spread the dill cream over the blini. Lay a piece of sliced salmon across the top of the blini, covering it entirely. Place a little more dill cream in the center of the salmon. Place the caviar on top of the dill cream. Sprinkle the chives and red onion on the salmon, for garnish.
