Buckwheat Blinis: Smoked Haddock Recipe

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 egg
• 1 cup milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 8 ounces smoked haddock
• 1/2 cup crème fraîche
• 2 tablespoons chopped chives
• 2 tablespoons butter

Instructions:

1. In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, and salt.
2. In a separate bowl, whisk together egg, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined.
4. Heat a non-stick frying pan over medium-high heat and drop tablespoonfuls of the batter onto the pan.
5. Cook for about 2 minutes on each side, until golden brown. Set aside on a warm plate.
6. Poach the smoked haddock in simmering water for about 5 minutes, or until cooked through. Flake the fish with a fork and set aside.
7. In a small bowl, mix together the crème fraîche and chopped chives. Set aside.
8. In a small frying pan, melt the butter over medium-high heat until foamy and golden brown.
9. To serve, top each blini with flaked smoked haddock, a dollop of chive crème fraîche, and a drizzle of browned butter.

Serving suggestions:

These smoked haddock blinis make a great appetizer or brunch dish. Serve them with a side salad for a light meal, or on their own for a party snack.

Verdict:

The buckwheat blinis add a rustic twist to the traditional smoked haddock dish, while the chive crème fraîche provides a creamy and tangy contrast to the smokiness of the fish. The browned butter adds an extra layer of richness and nuttiness that ties everything together. A truly delicious and satisfying dish!