Servings: Serves 6–8 (about 24 blini)
In a small saucepan, clarify butter by simmering over low heat. Set aside, allowing milk solids to sink to bottom. Pour off clear yellow liquid and reserve; discard white sediment.
Whisk together flours, baking powder, salt, egg, milk and 1 tablespoon clarified butter until smooth. Heat 2 tablespoons clarified butter in a small skillet and drop batter in 1 tablespoon at a time. Cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook until brown. Repeat with remaining batter.
Place 1 piece of smoked salmon on top of each of the blini. Add a dollop of crème fraîche, a dill sprig and a sprinkling of salmon caviar, if desired. Serve immediately.
From the April 2002 issue of O, The Oprah Magazine
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