Blini with Smoked Salmon

Ingredients

• 200 gflour
• 250 mlmilk
• 2eggs
• 150 gsmoked salmon
• 100 gsour cream
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 200 g of flour and 1 tsp of fine sea salt. Gradually whisk in 250 ml of milk to create a smooth batter. Crack in 2 eggs and continue whisking until the mixture is homogeneous and free of lumps. Let the batter rest for about 10 minutes to allow the flour to fully hydrate, which will result in tender blini.
2. While the batter is resting, prepare the toppings. Slice 150 g of smoked salmon into thin, bite-sized pieces and set aside. In a small bowl, stir the 100 g of sour cream until smooth and creamy. This will be used to complement the richness of the smoked salmon.
3. Heat a non-stick frying pan over medium heat. Lightly oil the pan with a neutral oil, such as sunflower or canola, to prevent sticking. Pour a small ladleful of batter into the pan, tilting it to spread the batter into a thin, even circle about 10 cm in diameter. Cook until the edges start to lift slightly and the surface has set, with small bubbles forming, about 1-2 minutes.
4. Flip the blini using a spatula and cook the other side until it is golden brown, about another minute. The blini should be soft and pliable, with a light, airy texture. Remove from the pan and keep warm under a clean kitchen towel while you cook the remaining batter, adding more oil to the pan as needed.
5. Once all the blini are cooked, arrange them on a serving platter. Top each blin with a dollop of sour cream and a slice of smoked salmon. Finish with a light sprinkle of sea salt to enhance the flavors. Serve immediately, allowing guests to assemble their own blini if desired, encouraging a communal and convivial dining experience.