Authentic Russian blini are the diameter of a plate and yeasty, with lots of tiny air bubbles from fermentation. Anya von Bremzen’s batter gets its lightly sourdough tang from a slow overnight rise in the refrigerator. To grease the skillet, Russians traditionally use a potato half-skewered on a fork and dipped into a bowl of melted butter and oil. They then eat blini by smearing it with a little sour cream, topping it with smoked fish, herring or caviar, and rolling it up. Slideshow: Russian Recipes
The blini can be stored in an airtight container overnight at room temperature.
Gravlax-Style Salmon Tartare with Dill Oil, salmon roe, sour cream, fruit jam and smoked fish such as salmon and sablefish.