Blinis with smoked salmon

Ingredients for 1 servings:

• 100 g flour (buckwheat flour)
• 60 g wheat flour
• 1 pinch(s) of sugar
• 1 packet of dry yeast
• 2 eggs, separated
• 250 ml milk, lukewarm
• 20 g butter, melted
• 75 ml oil
• 150 g crème fraîche
• 300 g smoked salmon, cut into 2 cm wide strips
• 50 g caviar (salmon or trout caviar)
• some dill for garnishing
• some salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

makes about 40 pieces

Mix the buckwheat flour, flour, sugar, and dried yeast in a large bowl. Add the egg yolks, lukewarm milk, and melted butter. Season with salt and freshly ground pepper. Using the dough hook of a mixer or food processor, mix everything until you have a smooth dough. Cover and let rise in a warm place for 45 minutes. Beat the egg whites until stiff peaks form. First fold 1/3 of the egg whites into the yeast dough, then fold in the remaining egg whites. Heat 1 tablespoon of oil in a large pan over medium heat. Add 1/2 tablespoon of batter to each blini. Cook for 1 minute, until bubbles form on the surface. Turn the blini over and cook for another 30 seconds until golden brown. Cook about 40 blini in this way, adding a little more oil if necessary. Let the blini cool completely. Brush each blini with 1 teaspoon of crème fraîche and place a strip of smoked salmon on top. Place 1/4 teaspoon of salmon or trout caviar on each blini. Garnish with dill and serve.