suntimes
SPOTTY 
Weather Updates

SMOKED SALMON AND CAVIAR BUNDLES

MAKES 8 BUNDLES

Start to finish: 90 minutes (30 minutes active)

1/2 cup plus 2 tablespoons 1 percent milk

1 large egg

2 tablespoons vegetable oil, divided

1/4 cup buckwheat flour

2 tablespoons all-purpose flour

Kosher salt and ground black pepper

Hefty pinch of sugar

8 fresh chives

2 ounces smoked salmon, cut into thin strips

1 ounce black American caviar or salmon roe

1/4 cup low-fat sour cream or non-fat plain Greek yogurt

Zest of 1 lemon

In a medium bowl, whisk together the milk, egg and 21/2 teaspoons of the oil. Add the buckwheat and all-purpose flours, a pinch of salt, several grinds of pepper and the sugar. Beat just until combined. Cover and let rest at room temperature for 1 hour.

In a small saucepan, bring several inches of water to a boil. Add the chives and cook for 10 seconds, or until just wilted. Transfer them to a bowl of ice water to cool, then pat dry with paper towels. Set aside.

Brush a medium nonstick skillet with a bit of the remaining oil, then heat the pan over medium-high until hot. Add 1/8 cup of the batter, then quickly lift and tip the pan to spread the batter evenly in a wide, thin circle. Let cook for 45 seconds to 1 minute, or until the batter has set. Flip and cook on the second side for about 30 seconds. Transfer the crepe to a wire rack and repeat with the remaining oil and batter to create 8 crepes.

Working with one crepe at a time, in the center of each crepe, place an eighth of the salmon, 1 teaspoon of the caviar, a heaping teaspoon of the sour cream, and a sprinkle of the lemon zest. Fold the edges up over the fillings to create a bundle, then carefully tie it closed with one of the chives. Repeat with the remaining crepes and serve right away.

Sara Moulton, AP



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.