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.
1 pound thinly sliced smoked salmon
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.