Blinis with Smoked Salmon, Avocado, Cream Cheese and Dill

Ingredients

• 3 tablespoons warm water (105°F to 115°F)
• 1/2 teaspoon active dry yeast
• 3/4 cup whole milk, room temperature
• 2 tablespoons (1/4 stick) unsalted butter, melted, cooled slightly
• 2 tablespoons cream cheese plus additional for serving
• 1 large egg, separated
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon chopped fresh dill
• Vegetable oil (for frying)
• lots of smoked salmon
• ripe avocados
• fresh dill

 

Preparation

Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. 

Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise). 

Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. 

Load up with cream cheese, avocado, smoked salmon and dill!

DO AHEAD: Can be made 2 hours ahead. Rewarm uncovered in 350°F oven 5 minutes.

Alternate suggestion: Serve blinis with sour cream and caviar. 

First time we made this recipe was:  dinner on Tuesday, September 3, 2013 after an unbelievably long 'short' walk around Wormwood Scrubs.