Recipes

Smoked-Salmon Blini with Nasturtium Butter

Makes approximately 48

3 large eggs
¾ cup buttermilk
1 cup milk
1 cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon salt
1 teaspoon chopped dried chives
½ teaspoon ground black pepper
1½ cups unsalted butter, divided
½ cup Nasturtium Butter (recipe follows)
2 (8-ounce) packages smoked salmon, cut into 1½-inch pieces
Garnish: microgreens

1. In a medium bowl, whisk together eggs, buttermilk, and milk.

2. In a separate medium bowl, combine all-purpose flour, whole-wheat flour, salt, chives, and pepper. Add flour mixture to egg mixture, whisking to combine.

3. Heat a nonstick skillet over medium heat. When hot, thoroughly coat bottom of skillet with 2 tablespoons unsalted butter.

4. Drop batter by tablespoonfuls over melted butter, cooking no more than 4 per batch to avoid overcrowding skillet. Cook until edges are dry and bubbles form in centers of pancakes, 1 to 1½ minutes; turn and cook until golden brown, about 30 seconds. Recoat skillet with butter for each batch. Transfer pancakes to wire racks, and let cool completely.

5. Using a 2-inch round fluted cutter, cut pancakes into rounds. Spread each blin with ½ teaspoon Nasturtium Butter, and top with a rolled piece of salmon. Garnish with microgreens, if desired.

Note: Blini can be prepared and refrigerated for 1 to 2 days prior to use.

Nasturtium Butter

Makes approximately ¾ cup

½ cup unsalted butter, softened
1 (3-ounce) package cream cheese, softened
12 nasturtium flowers (organic petals only),