Black Pepper Blini with Smoked Salmon & Dill Cream
6 tablespoons creme fraiche or sour cream
3 tablespoons chopped fresh dill
1 tablespoon Sherry wine vinegar
1 cup whole milk
1 large egg
1 tablespoon sugar
1 cup all purpose flour
2 tablespoons unsalted, melted butter
8 ounces smoked salmon
Pinch of salt
Additional melted butter
Coarsely ground black pepper
•Mix creme fraiche, dill and vinegar in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill.)
•Blend milk, egg, sugar and salt in blender. Add flour and 2 tablespoons melted butter and blend until very smooth. Cover and chill at least 1 hour and up to 4 hours.
•Preheat oven to 200 degrees. Heat large skillet over medium heat. Brush with additional butter. Working in batches, spoon butter into skillet. Make sure blini do not touch. Sprinkle each with pepper. Cook until bubbles begin to form on surface. Flip blini. Cook until bottoms are cooked through, about 30 seconds longer. Transfer to baking sheet. Keep warm in oven. Divide blini among plates. Arrange salmon and sauce alongside and serve.
