Blinis with salmon and caviar

Name: Blinis with salmon and caviar
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cube (21 g) fresh yeast; 1/2 TEASPOON Sugar; 150 ml Milk; 25 g Buckwheat flour; 100 g Wheat flour; 2 TABLESPOONS Butter; 1 egg (size M); 1/4 TEASPOON Salt; 150 g Fresh cream; 2 TABLESPOONS Olive oil; 100 g Tsar filet (smoked back fillet of salmon); 6 Tl Capellini and Keta caviar; 7-10 Tbsp Lemon wedges and dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 cube (21 g) fresh yeast
1/2 TEASPOON Sugar
150 ml Milk
25 g Buckwheat flour
100 g Wheat flour
2 TABLESPOONS Butter
1 egg (size M)
1/4 TEASPOON Salt
150 g Fresh cream
2 TABLESPOONS Olive oil
100 g Tsar filet (smoked back fillet of salmon)
6 Tl Capellini and Keta caviar
7-10 Tbsp Lemon wedges and dill

Directions

1
Dissolve the yeast and sugar in 4 tablespoons of lukewarm water, leave to rise for about 10 minutes. Warm the milk lukewarm. Put the flour in a bowl. Add 75 ml milk and yeast and mix to a smooth dough. Cover and leave to rise in a warm place for about 1 hour.
2
Melt the butter. Stir the dough vigorously. Separate egg. Gradually stir in egg yolk, 75 ml milk, salt, 1 tablespoon crème fraîche and 1/2 tablespoon butter. Beat egg white until stiff and fold in carefully. Let the dough rise for another 30 minutes.
3
Heat the oil in a large frying pan. Using dessert rings (7 cm Ø), fry about 12 blini from the dough. Remove the blini and keep them warm. Brush the blini with the rest of the butter. Stir the rest of the crème fraîche until smooth. Spread the blinis with the rest of the crème fraîche. Cut the salmon into thin slices and spread them on the blinis. Put 1/2 teaspoon of Capellini and Keta caviar on each blini. Garnish the blinis with lemon wedges and dill