Buckwheat blini with salmon tartare

Name: Buckwheat blini with salmon tartare
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 ml Milk; 150 g Buckwheat flour; 50 g Buckwheat groats; 10 g fresh yeast; 1 pinch Sugar; 1 pinch Salt; 20 g soft butter; 1 egg (size M); 1 collar Dill; 75 g Whole milk yoghurt; 100 g Dijon cream; 150 g smoked salmon in slices; 3 TABLESPOONS clarified butter

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 ml Milk
150 g Buckwheat flour
50 g Buckwheat groats
10 g fresh yeast
1 pinch Sugar
1 pinch Salt
20 g soft butter
1 egg (size M)
1 collar Dill
75 g Whole milk yoghurt
100 g Dijon cream
150 g smoked salmon in slices
3 TABLESPOONS clarified butter

Directions

1
Warm the milk lukewarm. Put buckwheat flour and groats in a bowl. Press a depression in the middle, crumble yeast into it. Sprinkle sugar over it and add 4 tablespoons of milk. Put salt on the flour rim. Cover the pre-dough and leave to rise in a warm place for about 15 minutes. Stir butter and egg into the remaining milk, add to the dough and mix.
2
Leave to rise for another 30 minutes. Wash the dill, dab dry and chop finely, except for a little to garnish. Mix yoghurt and Dijon cream, stir in dill. Cut salmon into strips. Heat clarified butter in portions in a pan. Bake about 16 blinis from the dough. Arrange the blinis with yoghurt cream and salmon strips, garnish with dill
3
Waiting time approx. 35 minutes