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Herbed Smoked Salmon Cream Cheese, recipe follows
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Special equipment: a small skillet (preferably a well-seasoned cast-iron skillet), a piping bag fitted with a medium tip (or a sandwich bag with a trimmed corner)
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Over medium-high heat, bring the milk and butter to just below a boil.
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Cool until lukewarm.
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Combine the buckwheat flour, sugar, and salt.
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Set aside.
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In a separate small bowl, combine the yeast and lukewarm water.
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Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note*).
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In a large bowl, beat the egg yolk until light yellow.
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Drizzle the milk and butter mixture slowly into the yolk while whisking.
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Add the dry ingredients and stir to combine.
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Cover tightly with plastic wrap and put in a warm place until doubled in size.
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Whisk the egg white until soft peaks form.
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Fold the egg white into the batter.
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Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.
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Preheat a skillet and lightly brush it with the clarified butter.
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Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**).
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Lightly brown on both sides.
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Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini.
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Garnish with fresh dill and serve.
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Cook's Note: *Once yeast is combined with liquid, it should be kept between 80 to 115 degrees F until cooking to prevent killing the yeast cells.
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**Since the dough can be gooey, it's easiest to scoop and drop spoonfuls of dough by twirling the spoon.
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***Use the Herbed Cream Cheese just after the mixture has been assembled so that it's easier to pipe.
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**** Clarified butter is unsalted butter that has been slowly melted, separating the milk solids from the liquids.
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After removing any foam off the top, the golden butter is poured or skimmed off the milky residue.
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Clarified butter is used to cook at higher temperatures because it has a higher smoke point.
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In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest.
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Gently fold in the smoked salmon.
