Recipe - Russian Sausage

1 1/3 cup Sifted all purpose flour
1 1/3 cup Sifted buckwheat flour
One fourth cup Sugar
1/8 teaspoon Salt
4 teaspoon Active dry yeast
2 2/3 cup Milk
2 cup Unsalted butter melted
4 Eggs lightly beaten
12 ounce Scotch or Irish smoked
Salmon cut or sliced up
2 pt Sour cream

Combine two flours, yeast, sugar and salt in a large bowl. In a small
saucepan, combine the milk and One half cup of the buter over low yheat. Heat
stirring frequently unitl the milk is lukewarm. Stir the milk mixure into
the flour mixture and mix well. Fold in the eggs. Beat with a mixer on low
speed until well blended. . cover and let rise in a warm place for 1 1 1/2
hours or until doubled in size and light and fluffy. Preheat griddle or
large heavy skillet over moderately high heat. Spray griddle lightly with
pan spray. Sitr down the batter and ladle about 3 tablespoonfuls on to the
griddle. Cook until top is bubbly and bottom is browned. Turn and brown
other side of blini. Transfer to a hot platter and keep warm until all
pancakes are made. Brush melted butter on each pancake, add cut or sliced up smoked
salmon and a spoonful of sour cream and roll up. Food & Wine 2/84 Format by
EMlie rwsm05a

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Feb 15,
1999, converted by MM_Buster v2.0l.