Smoked Salmon Blinis

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By Lauren DeBellis
Staff Writer

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We found the tastiest of menus on the official Oscars website. Thanks to the Oscar's official chef, Wolfgang Puck, you'll be able to whip this meal together flawlessly for your own party at home.

Start off with these tasty Smoked Salmon Blinis.

Ingredients

2 Cup all purpose flour
1 Tsp baking powder
3 Pieces cage-free eggs, seperated
1 1/2 Cup buttermilk
6 Tbsp unsalted butter, melted
5 Tbsp vegetable oil
1 Cup diced onion
2 Tbsp chopped fresh dill, plus extra
1 1/2 Tsp salt, plus extra
1 1/2 Tsp white pepper, plus extra
1 Cup sour cream
5 Oz smoked salmon cut into paper-thin slices
1 Pinch fresh lemon juice
8 Pieces dill sprigs for garnish

Steps

In a small bowl, sift together the flour and baking powder. Reserve.
In a separate bowl, whisk together the egg yolks, buttermilk, and 3 tablespoons melted butter. Reserve.
In a medium skillet, heat 2 tablespoons of the oil. Over medium-high heat, sauté the onions until golden, 6 to 8 minutes. Transfer to a large bowl, cool slightly, and stir in the dill. Stir in the flour mixture, salt, and then the egg yolk mixture.
Using a wire whisk or an electric mixer, whisk the egg whites until shiny and firm but not dry. Stir a little into the batter, and then fold in the remaining whites.
In a small bowl, whisk together the sour cream and dill and season with salt and pepper to taste. Refrigerate until needed. *
In a small bowl, combine the remaining 3 tablespoons melted butter with the remaining 3 tablespoons oil. Heat a 10-inch nonstick skillet or griddle and brush with some of the butter mixture. For each pancake, pour ½ cup of batter onto the griddle and, over a medium flame, cook until brown on one side. Turn and brown the other side, brushing the skillet or griddle with the butter mixture as necessary. (This makes a pancake approximately 6 inches in diameter). As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven while preparing the remaining pancakes.
Presentation: Place one pancake on each of 8 or 10 heated plates. Spread some of the sour cream mixture over the pancake and arrange a slice of smoked fish on the cream. Squeeze a little lemon juice over the fish and garnish with a sprig of dill. Serve immediately.

Serves: 10

How to Serve: Cold