butter or vegetable oil, for frying
4 scallions, thinly sliced diagonally
4 oz smoked salmon, thinly sliced into strips or shredded
1/2 cup sour cream
snipped fresh chives, for sprinkling
Blinis
5 Tbs lukewarm water
1 1/2 tbs active dry yeast
1/3 cup all purpose flour --generous
1/2 cup buckwheat flour ---scant
2 Tbs sugar
1/2 tsp salt
1 cup milk
2 eggs, separated
2 tbs butter, melted
1 cup cooked wild rice----generous
Garnish
orange twist
fresh mint sprig


To make the blinis, pour the wter into a small bowl and sprinkle the yeast over it. Let stand until th yeast has dissolved and the mixture is beginning to froth.
Sift the f lours into a bowl and stir in the sugar and salt. Make a well in the center. Warm 3/4 cups of the milk and add to the well with the yeast mixture. Gradually whisk the flour into the liquid to forma a smooth batter. Cover and let stand in a warm place until light and bubbly.
Beat the remaining milk with the egg yolks and the melted butter, then beat into the batter.
Using an electric mixer, wihisk the egg whites until soft peaks form. Fold a spoonful into the batter, then fold in the remaining egg whites and the rice alternately, Do not overmix.
Heat just enough butte in a large skillet to coat lightly. Drop tablespoonfuls of the batter into the pan and cook for 1-2 minutes, or until tiny bubbles form on the skillet. Turn and cook for 30 seconds. Remove and keep warm in a low oven while cooking the remaining batter. Add a little more butter if necessary.
Top with the scallions, smoked salmon, sour cream, and a sprinkling of snipped chives. Garnish with an orange twist and mint sprig and serve.