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1
Sift the flour, baking powder, and salt together into a bowl.
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2
Make a well in the center.
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3
Add the milk and egg yolk.
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4
Whisk until smooth.
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5
Beat the egg white until it forms soft peaks.
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6
Fold the beaten white into the batter.
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7
Brush a large nonstick frying pan with a little oil and heat over medium heat.
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8
Add well-spaced teaspoons of the batter to the pan.
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9
Cook about 2 minutes, or until bubbles appear on the surface.
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10
Flip the blinis and cook for about 2 minutes more, or until the undersides are browned.
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11
Top each blini with a spoonful of creme fraiche, a twirl of smoked salmon, a pinch of pepper, and a sprig of dill.
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12
Arrange on a platter and serve, with lemon wedges for squeezing.
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13
Variation:
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14
Smoked Salmon Corn Cakes:
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15
Substitute this mixture for the blini batter: sift 1/2 cup all-purpose flour, 1/4 cup yellow cornmeal, 1/2 tsp baking powder, 1/4 tsp salt, and a pinch of cayenne together into a bowl.
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16
Add 2/3 cup heavy cream and 2 large egg yolks and whisk until smooth.
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17
Add 1 cup fresh or thawed frozen corn kernels, 2 tbsp melted butter, and 2 tbsp chopped chives.
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18
Mix well, cover, and let stand for 30 minutes.
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19
Cook as above.
