Mustard-Dill Pancakes with Smoked Salmon and Caviar Recipe

Here’s a modern spin on blini, the buckwheat pancakes that are a classic for caviar. Also topping them with smoked salmon is a delightful way to gild the lily.

Serves 8 as a first course.

INGREDIENTS

1 1/4 cups milk (do not use nonfat)

3 tablespoons dijon mustard

1 large egg

1 tablespoon yellow mustard seeds

1 cup all purpose flour

2 teaspoons baking powder

3 tablespoons (about) butter, melted

2 tablespoons chopped fresh dill
1 pound thinly sliced smoked salmon

1/2 cup sour cream

4 ounces caviar

DIRECTIONS

Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour.
Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.

Top pancakes with salmon. Spoon sour cream over. Top with caviar.

Tags: Caviar, Dill, Mustard, Pancakes, Salmon, Smoked