Blini with Smoked Salmon and Sour Cream

3/4 cup all purpose flour

1/4 cup whole wheat flour

1 teaspoon baking powder 

1 1/2 teaspoon kosher salt, divided

1 cup whole milk

1 egg 

1 tablespoon extra virgin olive oil 

6 tablespoons unsalted butter 

1/2 cup sour cream at room temperature

1/4 cup mascarpone cheese at room temperature

1/4 cup tablespoons minced chives, divided

1/4 teaspoon freshly cracked black pepper 

1/2 pound of thinly sliced smoked salmon 

4 ounces salmon roe 

Flaked sea salt

Mix together the all purpose flour, whole wheat flour, baking powder, and salt in a medium mixing bowl. In another bowl, whisk together the milk, egg and olive oil. Add the wet ingredients to the dry ingredients and whisk until combined and there are no lumps. 

Melt one tablespoon of butter in a medium nonstick pan over medium heat. Drop the batter into the hot butter in one tablespoons measurements. You should be able to fit about 6 blinis in the pan at a time. Cook the blinis for 2 minutes then flip and cook for another minute. Remove the blinis to a paper towel lined plate. Wipe the butter from the pan, melt another tablespoon and repeat the process until all the batter is cooked. Set blinis aside until you’re ready to assemble.

In a medium mixing bowl, whisk together the mascarpone cheese, sour cream, 2 tablespoons chives, 1/2 teaspoon kosher salt, and black pepper. 

When ready to assemble, place a piece of salmon on the blini and top with 1 teaspoon of the sour cream mixture and a dollop of salmon roe. Sprinkle with minced chives and sea salt. Serve immediately.