Whole Wheat Blinis with Various Yogurt Dips

Ingredients

• 3 eggs
• 150 g spelt whole wheat flour
• 150 g buckwheat flour
• 30 g butter (2 tbsp)
• 6 g coriander (2 tbsp)
• 6 g sorrel (2 tbsp)
• 21 g yeast (0.5 cube)
• 350 ml milk (3.5% fat, lukewarm)
• Salt
• 0.5 lemon
• 500 g plain yogurt (3.5% fat)
• 10 ml whipping cream (1 tbsp)
• 150 g Smoked salmon
• 1 tbsp keta caviar
• 150 g cooked turkey ham
• Pepper

Instructions

1. 1.

   Separate the eggs. Mix spelt whole wheat flour and buckwheat flour. Melt butter in a pot. Wash coriander and sorrel, shake dry, pluck leaves and set aside.

2. 2.

   Dissolve yeast in milk and mix with liquid butter, egg yolks, and salt. Sift in flour and stir into a smooth dough. Cover and let rise in a warm place for about 20 minutes.

3. 3.

   Squeeze the lemon. Whisk yogurt with cream and 1 tbsp lemon juice until smooth and divide into three portions. Mix salmon strips with caviar, dice turkey ham finely, chop herbs finely, and combine each variety with one portion of yogurt mixture. Season with salt and pepper. Fill small bowls with dips.

4. 4.

   Beat egg whites stiffly and fold into the dough. Drop 1 tbsp portions of dough onto a greased pan and cook for 1–2 minutes on each side over medium heat until golden brown. Repeat until all blinis are ready. Keep finished blinis warm in an oven at low heat and serve with dips.