by Laura Frankel

Turn every occasion into New Year’s with this classic winter appetizer which is still popular in the Ukraine and Lithuania where buckwheat is grown. A close cousin of the blintz and the French crepe, the Slavic blin was traditionally served toward the end of winter to signal the arrival of spring. (Its round shape was a symbol of the sun.) Through the years, it’s become more synonymous with New Year’s than the vernal equinox–global warming anyone? No matter when you serve it, just remember to have some sparkly on hand to make the occasion all the more festive.

Ingredients:

1 ¼ cups milk or water

2 tablespoons butter or neutral flavored vegetable oil

½ cup buckwheat flour

½ cup all purpose flour

Pinch of salt

2 eggs

Approximately ½ pound of thinly sliced gravlox

Directions:

1. Warm the water and oil briefly in a small saucepan.
2. Pour both flours and salt into a food processor or blender. Process briefly to combine.
3. With the motor running, pour in the warmed liquid. Add the eggs and process until just combined.
4. Let the mixture stand for 30 minutes.
5. Place a medium sauté pan over medium heat. Lightly brush the pan with olive oil.
6. Drop by spoonfuls the batter to form 2-3 inch blinis.
7. When the blinis are browned (about 1-2 minutes), turn to brown the other side.
8. Remove from the pan and continue until all the batter is used. Yields about 36 blinis.
9. Slice the cured salmon very thinly on the bias.
10. Mound the salmon onto the blinis. (Rolling is optional.)
11. Top with sour cream, mixed olive tapenade, muhummarah or other favorite condiment. Garnish with chopped parsley or favorite herbs.
12. Extra blinis can be stored at room temperature for 1 day or frozen for 1 month

Serves six