Smoked Salmon On Buckwheat Blinis

• 1 cup buckwheat flour
• 1 tablespoon olive oil
• 1/2 cup light beer
• Salt to taste
• Freshly ground pepper to taste
• 3/4 cup egg whites (about 7 eggs)
• 4 tablespoons butter
• 1/4 pound smoked salmon (about 2 to 3 ounces), thinly sliced
• 1/2 cup creme fraiche or sour cream
• Chopped fresh dill, for garnish

1. In a medium-size bowl, combine the flour, oil, beer, salt and pepper.
2. In another bowl, beat the egg whites until soft peaks are formed.
3. Fold into the first mixture.
4. Set a large skillet over high heat.
5. Add 1 tablespoon of the butter and drop in spoonfuls of the batter, each about the size of a half dollar.
6. (To prevent overcrowding, cook the batter in several batches.)
7. Cook the first batch of the rounds until they bubble, about 2 minutes.
8. Turn them over and continue cooking until they are nicely browned, about 2 minutes.
9. Remove the blinis and let them cool on paper towels.
10. Repeat with the remaining butter and batter.
11. Top each blini with a bit of the smoked salmon, then a dollop of the creme fraiche or sour cream.
12. Garnish with the fresh dill.

buckwheat flour, olive oil, light beer, salt, freshly ground pepper, egg whites, butter, salmon, creme fraiche, fresh dill

Taken from cooking.nytimes.com/recipes/8789 (may not work)