Blinis with Salmon and Caviar

Ingredients

• 2 Eggs
• 100 g wheat flour (Type 405)
• 100 g buckwheat flour
• 15 g fresh yeast
• 275 ml lukewarm milk
• 2 tbsp liquid butter
• 1 pinch salt
• 4 tbsp clarified butter
• 250 g cream cheese
• 200 g smoked salmon (slices)
• 60 g sea bass caviar
• chopped spring onions (for garnish)

Instructions

1. 1.

   Separate the eggs. Mix the wheat and buckwheat flours. Dissolve the yeast in the milk, then stir in the liquid butter, yolks, and salt into the flour mixture. If the batter is too thick or thin, adjust the milk or flour slightly. Cover and let rise in a warm place for about 20 minutes. Chill the whites; beat them stiff before folding them into the batter.

2. 2.

   Heat some clarified butter in a pan, drop spoonfuls of batter, and cook each side for 1-2 minutes until golden brown. Drain on kitchen paper (optionally keep warm at 80°C in the oven).

3. 3.

   Before serving spread a dollop of cream cheese on each blini, top with salmon slices, add about ½ tsp caviar, and garnish with spring onions.