Clarify the butter by melting the stick of butter in a small saucepan over low heat. Skim the foam from the top and pour off the clear golden butter, leaving the milky solids behind.

In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and kosher salt.

In another bowl, whisk the milk, egg, and 1 tablespoon of the clarified butter until smooth.

Combine the wet and dry ingredients and whisk just until combined, being careful not to overmix.

Heat 1 tablespoon of clarified butter in a medium sauté pan over medium-low heat.

Drop batter by tablespoon into the pan, cook for about 2 minutes until bubbles form, flip and cook for about 1 minute more until golden brown.

Wipe the pan clean between batches and add 1 tablespoon of clarified butter each time, continuing until all the batter is used to yield about 18 blini.

Arrange the warm blini on a platter and top each with smoked salmon, crème fraîche, and a sprig of dill.

Serve warm or at room temperature. Store any leftovers properly, reheating before adding toppings.