Buchweizen-Blinis Mit Raucherlachs (Buckwheat Blinis With Smoked Salmon)

• 1/2 teaspoon active dry yeast
• 1 cup warm milk
• 1/2 cup buckwheat flour
• 1/2 teaspoon white sugar
• 3/4 cup all-purpose flour
• 2 eggs, beaten
• 1/4 cup heavy whipping cream
• 2 tablespoons sour cream
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil, divided, or as needed
• Topping
• 4 ounces smoked salmon, cut into thin strips
• 4 ounces sour cream
• 2 tablespoons chopped fresh dill

1. Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir in buckwheat flour and sugar; cover with a towel. Let rise in a warm place until doubled in volume, about 1 hour.
2. Whisk all-purpose flour, eggs, heavy whipping cream, sour cream, and salt into buckwheat mixture until smooth batter forms. Cover with a towel and let stand until batter is frothy and doubled in volume again, about 2 hours.
3. Heat 1 teaspoon vegetable oil in a non-stick skillet over high heat. Drop batter by tablespoonfuls onto skillet; cook until small bubbles rise to the top and edges are dry, about 2 minutes. Flip and cook until evenly browned on other side, about 2 minutes more. Repeat with remaining batter.
4. Top each blini with 1 salmon strip, a teaspoon-sized dollop of sour cream, and a sprinkle of dill.

active dry yeast, warm milk, buckwheat flour, white sugar, flour, eggs, heavy whipping cream, sour cream, salt, vegetable oil, topping, salmon, sour cream, dill

Taken from www.allrecipes.com/recipe/246446/buchweizen-blinis-mit-raucherlachs-buckwheat-blinis-with-smoked-salmon/ (may not work)