Buckwheat Blinis with Smoked Salmon
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from Dorie Greenspan, on Epicurious.com 
1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
1 (4-ounce) package thinly sliced smoked salmon
Fresh dill sprigs
Whisk first 5 ingredients in medium bowl.
Melt butter in small saucepan over heat. Add milk and heat until mixture reaches 110°F on an instant read thermometer (if mixture gets too warm, cool until temperature returns to 110°F. If the liquid is too hot, you’ll kill the yeast). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours (or refrigerate overnight in a large, covered bowl).
Whisk buckwheat batter to deflate, then whisk in eggs.
Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, with room in between for spread. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Flip and cook until golden brown on bottom, about another 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis.
Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.