Buckwheat Blini & Smoked Seafood Salad

The following recipe was made for my Food Network Chefs Dinner. You can read about it and get other recipes made for the event HERE.

Not Pictured (sadly):
Buckwheat Blini & Smoked Seafood Salad
shared at the event by Robert
(A Michael Symon recipe, found HERE)

1 cup flour
2/3 cup buckwheat flour
1 teaspoon salt
1 1/2 teaspoons dry yeast
1 cup warm milk
3 tablespoons butter
1 egg, separated
Vegetable oil

ift flours and salt and place in bowl and add yeast. Stir in milk and let rise until it doubles in size. Add butter and egg yolk. Stiffly beat egg whites and fold into the batter. Let stand for 30 minutes. Heat 1 tablespoon of oil in a hot griddle. Spoon 1 tablespoon batter per blini onto griddle. Cook over medium heat for about 2 minutes a side. Place on paper towels while preparing smoked seafood salad.

Smoked Seafood Salad

4 ounces smoked trout
4 ounces smoked mackeral
1 orange, juiced
1 orange, zested
2 teaspoons fresh horseradish
1 tablespoon chopped chives
1 tablespoon sour cream
1 teaspoon olive oil

Skin and flake fish. Whisk orange juice, zest, horseradish, chives, and sour cream. Slowly whisk in oil. Toss with seafood and serve over blinis.