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      RECIPE TITLE "Baby Dill Blini with Smoked Salmon Tartare with Margarita Mustard Creme Fraiche"
    Author: Kathleen Husly and Deborah Barrett, courtesy of Stonewall Kitchen

    yields Serves: 20 pieces time---difficultymoderate


    * 4 oz. Smoked salmon
    * 1 carton crème fraiche
    * 1 cup Stonewall Kitchen Farmhouse Pancake and Waffle Mix
    * 1 egg
    * 3 Tablespoons butter, melted
    * ½ cup milk
    * ¼ cup water
    * 1 Tablespoon dried dill
    * 1/3 cup chopped fresh dill plus some for garnish
    * Chopped small shallot
    * 1 teaspoon horseradish
    * 2 Tablespoons Stonewall Kitchen Margarita Mustard
    * Zest of one lemon
    * Chives for garnish

    Farmhouse Pancake and Waffle Mix Stonewall Kitchen's extraordinary pancake mix will become a family favorite! This special blend of ingredients makes the best tasting waffles and pancakes. Try topping with any of our syrups, with one of our jams, or any of our fruit butters.


    For Pancakes:

    1. In a medium bowl, blend pancake mix, egg, milk, water, ½ the chopped shallot, dried dill and half the lemon zest and 2 tablespoons of the melted butter with a wire whisk.
    2. Heat a nonstick pan on medium heat with ½ teaspoon of butter.
    3. Put the batter in a squeeze bottle and squirt silver dollar-sized circles into the heated pan.
    4. When large bubbles appear on the surface of each blini, turn and cook 2-3 more minutes. Remove from heat and cool.
    5. These may be made ahead and frozen a month in advance.

    For Salmon:

    1. Place salmon on a cutting board. With a sharp knife cut salmon into small dice.
    2. Mix in the remaining chopped shallot and set aside.

    For Sauce:

    1. Mix crème fraiche, chopped fresh dill lemon zest, Margarita mustard and horseradish.

    For Assembly:

    1. Place blini on a serving platter.
    2. Mix 2 tablespoons of the crème fraiche mustard mixture into the salmon.
    3. Place 1 tablespoon of the salmon mixture on each blini.
    4. Drizzle additional sauce over the top.
    5. Garnish with fresh dill and chives.

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