It’s time for another food confession. I’ve never had blini before. Little pancakes with caviar on top were images from fancy cocktail parties from another time or place; a far cry from the sandwichitos de mezcla that graced the parties of my childhood.
But pancakes – and basically all breakfast and brunch staples – I love. This week’s French Friday’s with Dorie recipe, Buckwheat Blini with Smoked Salmon and Creme Frâiche, gave me the perfect chance to indulge in a “breakfast for dinner” meal. I was especially excited when I made a quick trek to the health food stores to buy the buckwheat flour. Buckwheat reminded me of savory Breton style galettes (crepes) I had in Paris last year, yet another dish from my travels I would love to recreate soon.
Instead of making small pancakes using two tablespoons of batter as suggested by the recipe, I made larger ones to stuff with the smoked salmon. Other swaps I made included 2% milk fat Greek Yogurt for the creme frâiche, and capers and lemon zest for the caviar. As Dorie mentions in the recipe, the possibilities are endless. A small salad on the side, and voilá… dinner was done. I also got a great head start on breakfast the following morning with the leftover pancakes.
I really liked this recipe – but I bet my sister would love it. She was the one who taught me to pick smoked salmon at breakfast buffets when we were little and she still indulges in the occasional bagel with cream cheese, salmon and capers. Cuando quieras, hermanita!
For more on buckwheat blinis with smoked salmon – and the creative approaches from the rest of the Doristas – check out the French Fridays with Dorie links. French Fridays with Dorie is an online cooking club, where we work our way around Dorie Greenspan’s Around My French Table and on a weekly basis post about our experiences with the chosen recipes.