Blini pie with salmon and green herbs

Melt the butter slowly in a pan and wait until the white solids rise above. Scoop carefully. Pour the butter carefully into a bowl, so that the solid ingredients remain on the bottom. You now have clarified butter.

Heat the milk to 40 ° C. Stir the yeast into the milk. Mix 1 tablespoon of clarified butter, pinch of salt and the flour. Let rise for 1 hour in a warm place.

Avocado Cream: remove the peel and the kernel of the avocados and fine them. Mix with the crème fraîche and season with salt and lemon juice.

Split the eggs. Beat the egg whites stiffly and spat through the batter.

Heat a little (clarified) butter in a large frying pan. Spoon out the heaps of batter and let them flow into blini's of 8-10 cm diameter. Depending on the size of your pan, you can bake 2 or 4 at a time. Fry the blinis until they are almost dry at the top and use a spatula to bake the bottom light brown.

Finely chop the herbs. Brush the largest blini with some avocado cream and add some salmon with some of the green herbs. Put a blini again and repeat until all ingredients are gone.