Buckwheat Blini with Crème Fraîche and Smoked Mackerel

In a large mixing bowl, combine 3/4 cup buckwheat flour, 1/4 cup all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Whisk together until well combined.

Warm 1 cup whole milk to approximately 110°F (warm to touch but not hot). Pour the warm milk into the flour mixture and whisk until smooth. Cover the bowl with a clean kitchen towel and let rest in a warm spot for 15 minutes to activate the yeast.

While the batter rests, prepare the vegetable side: halve 2 cups cherry tomatoes, peel and dice 1 medium cucumber into small cubes, and thinly slice 1/4 small red onion. Combine in a bowl with 2 tablespoons extra virgin olive oil, juice from half the lemon, and a pinch of salt. Toss gently and set aside.

Remove skin from 8 ounces smoked mackerel fillets and break the fish into large flakes. Arrange on a serving plate. Finely chop 1/4 cup fresh dill and 2 tablespoons fresh chives, setting aside a few sprigs for garnish.

After the batter has rested, crack 1 large egg into the mixture along with 2 tablespoons melted unsalted butter. Whisk vigorously until the batter is smooth and slightly bubbly. The consistency should be like thick cream.

Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon butter and let it melt, swirling to coat the pan.

Pour 2 tablespoons of batter per blini into the hot pan, creating small pancakes about 3 inches in diameter. Cook 3-4 blini at a time, leaving space between them. Cook for 2 minutes until bubbles form on the surface and edges look set.

Flip each blini carefully and cook for an additional 1-2 minutes until golden brown on the second side. Transfer cooked blini to a plate and cover loosely with foil to keep warm.

Continue cooking remaining blini in batches, adding 1/2 tablespoon butter to the pan between batches as needed. You should have approximately 16-20 small blini total.

In a small bowl, mix 1 cup crème fraîche with half of the chopped dill and chives. Season with a pinch of salt and juice from the remaining lemon half.

To serve, arrange warm blini on individual plates (4-5 per person). Top each blini with a dollop of herbed crème fraîche and a portion of flaked smoked mackerel.

Garnish the blini with remaining fresh dill and chives. Serve immediately with the tomato-cucumber salad on the side and lemon wedges for squeezing.