Name: Mustard-Dill Pancakes with Smoked Salmon and Caviar
Yield: 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

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.

Recipe information

Yield
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

Preparation

Step 1
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.
Step 2
Top pancakes with salmon. Spoon sour cream over. Top with caviar.

TagsSmoked Salmon Salmon Fish Seafood Caviar Sour Cream Dairy Dill Herbs & Spices Starter Dinner New Years Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes