1/2 cup buckwheat
1 1/2 cup water
2 cups milk
3 eggs, separate
1/2 cup all-purpose flour
1/3 cup sugar
7-8 tbsp. butter
1 tbsp. yeast
Homemade gravlax or smocked salmon
For blinis batter cook buckwheat (I prefer Bob’s Red Mill or Wolff’s Kasha brands for creamy cereal) – just mix water, salt and buckwheat, bring to boil and cook 3-4 minutes. Let stay 10 minutes under cover.
Mix milk and cooked buckwheat cereal (I used hand blender for more creamy texture), add yeast and sugar. Let stand about 15 minutes to dissolve yeast. Add yolks, flour and melted butter and make smooth batter. Cover with a damp cloth and let it stay in a warm place to rise for about 30-40 minutes. Beat egg whites for soft peaks and fold gently into risen butter.
Heat a nonstick or iron cast pan over medium heat and bake blinis. Pour 1/3-1/2 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.
Mix sour cream with chopped onion and pickles. Put gravlax into crepe, add salad greens and sour cream sauce, roll, cut and serve.