A celebration of spring and Tasmanian seafood to accompany sundowners on your next club cruise! For ease, make the blini and topping at home and assemble at anchor.
Blini:
- 1/2 cup plain flour
- 1/3 cup buckwheat flour
- 4 teaspoons sugar
- 1 ¼ teaspoons active dry yeast
- 1 pinch salt
- 1 cup whole milk
- 3 Tbsp butter, cut into cubes
- 2 large eggs, lightly beaten
- Melted butter
Combine first 5 ingredients in medium bowl. Heat milk and butter in small saucepan on low heat until butter melts and mixture is warm, but not hot. Pour warm mixture into flours 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 batter to deflate; then whisk in eggs. (Can be prepared 1 day ahead). Transfer to large bowl. Cover; chill.
In a skillet, heat a very small amount of butter and ladle a tablespoon of batter into pan. Flip when bubbles appear and cook another minute or two. Continue with the remainder of the batter (Like making small pikelets). I like them small enough to eat in one blissful mouthful! [excess blini can be frozen for a few weeks]
Topping:
- ½ cup crème fraiche or sour cream
- 1Tbps fresh dill, chopped, plus a few tips for garnish
- Horseradish (optional)
- Smoked salmon, sliced and cut into bite-size pieces
Combine crème fraiche, dill, and horseradish to taste. Refrigerate until needed.
Assemble by placing a small dollop of topping on a blini, and add a piece of salmon. If you’re fussy, finish with a garnish of dill.
Time to break open the bubbly!
