Ingredients for Buckwheat Blinis with Smoked Salmon and Crème Fraîche

• 60g plain flour

• 40g buckwheat flour

• 4 teaspoons sugar

• 1 1/4 teaspoons active dry yeast

• 1/4 teaspoons (generous) salt

• 240ml whole milk

• 45ml butter, cut into cubes

• 2 large eggs, lightly beaten

• Melted butter

• Crème fraîche

• 1 (110g) package thinly sliced smoked salmon

• Salmon roe

• Fresh dill sprigs

Whisk first 5 ingredients in medium bowl.

Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 43°C (if mixture gets too warm, cool until temperature returns to 43°C). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.

Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).

Preheat oven to 93°C. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 177°C oven 5 minutes.

Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

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