Various Blinis with Champagne

Ingredients

• 2 Eggs
• 100 g wheat flour
• 100 g buckwheat flour
• 15 g fresh yeast
• 275 ml lukewarm milk
• 2 tbsp liquid butter
• 1 pinch salt
• 2 tbsp clarified butter (for frying)
• 300 g cream cheese (plain)
• 50 g crème fraîche
• Salt
• ground pepper
• 1 tsp lemon juice (to taste)
• 2 slices smoked salmon
• 70 g steamed salmon
• 70 g pickled bell peppers (red and yellow, jar)
• 3 lime wedges
• dill sprigs
• spring onion stalks

Instructions

1. 1.

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

2. 2.

   Heat some clarified butter in a pan, drop spoonfuls of batter into it, and fry each side for 1–2 minutes until golden brown. Drain on kitchen paper (or keep warm at 80 °C in the oven if desired).

3. 3.

   Whisk together cream cheese and crème fraîche; season with salt, pepper, and a splash of lemon juice.

4. 4.

   Slice smoked salmon into wide strips. Roughly break up the steamed salmon and drain the pickled peppers, then cut them into bite‑sized pieces.

5. 5.

   Spread the cream cheese mixture onto the blinis, top with smoked salmon, salmon chunks, and peppers, and garnish with dill, lime wedges, and spring onion sticks before serving.