Makes 25 servings.

SALMON
4 pounds smoked salmon
3 bulbs fresh fennel
2 tablespoons olive oil

BLINIS
1 teaspoon yeast
1 1/2 tablespoons sugar
2 tablespoons warm water
1/4 tablespoon salt
1 cup milk
1/2 cup buckwheat flour
12 tablespoons all-purpose flour
2 egg yolks
2 egg whites

CREME FRAICHE (see note)
1 cup buttermilk
1 cup sour cream
1 tablespoon fresh dill
1 tablespoon lemon zest

SALMON
• Slice the salmon and place in refrigerator.
• Cut the fennel in half and lightly brush with olive oil and grill till tender or roast in 350-degree oven, about 30 to 35 minutes. Set aside.
• After blinis are made, cut the fennel into a julienne and layer fennel and smoked salmon, on a blini. Roll up and cut in half on the bias. Lace with dill and lemon creme fraiche. 

BLINIS
• Dissolve yeast and sugar in water till it makes a springy sponge.
• Add salt, milk, buckwheat flour, all-purpose flour and egg yolks and mix well. Do not overmix.
• Whip the egg whites until they form soft peaks and fold in.
• Using a 1-ounce ladle, pour batter in a non-stick pan and cook like pancakes until lightly browned on both sides. (If you don't have a 1-ounce ladle, use about 3 tablespoons batter, or a scant quarter-cup.) This should make about 30 blinis. 

CREME FRAICHE
• Mix the buttermilk and sour cream together and let ferment for 24 hours at room temperature.
• After it ferments, mix in the dill and zest.
• Note: You can also purchase prepared creme fraiche at some specialty markets.