Blini with salmon and watercress

Name: blini with salmon and watercress
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon lemon zest; 1 tablespoon lemon juice; 2 tablespoon vodka; 1 tablespoon fresh dill; 1 teaspoon sugar; 200 gram salmon fillet; 100 gram flour; 100 gram buckwheat flour; 100 gram flour; 1 bag yeast; 400 milliliters milk; 2 egg; 15 gram butter; 3 tablespoon oil; 3 tablespoon liquid baking product; 10 gram watercress; 10 gram arugula; 50 milliliters creme fraiche

Ingredients

Directions

Mix the flour and the buckwheat flour in a bowl. Dissolve the yeast in a few tablespoons of the milk and pour in the middle of the flour mixture.
Heat the rest of the milk until lukewarm and whisk the milk through the egg yolks. Pour this into the flour mixture and mix well with an electric mixer.
Add the melted butter and salt and whisk until the batter is smooth and smooth. Allow the batter to rise at room temperature for about 1 hour until the mass has doubled.
Beat the egg whites stiffly with a pinch of salt and gently spoon through the batter.
Heat a little oil in a frying pan and bake 8-12 small pancakes from the batter.
Cut the marinated salmon into thin slices. Divide small pieces of watercress over the blinis and put the salmon on them. Beat the crème fraîche lobbig and present it to the blinis.