Blinis with salmon and beet cream

Mix the flour with the egg yolks, milk, the baking powder and a pinch of salt into a smooth batter. Allow the batter to rest for about 30 minutes.

In the meantime, whisk the egg whites in a clean bowl. Spatefully fold the beaten protein through the batter.

Heat some oil in a frying pan and spoon small heaps of batter into the pan with a tablespoon. Fry the blinis on a high setting on both sides until golden brown. Bake blinis until the batter is finished.

Squeeze out half of the lemon and cut the other half into pieces.

In a food processor, mix the sour cream with the beetroot, dill and lemon juice. Season with salt and pepper.

Serve the blinis with a scoop of beet cream, the smoked salmon, some extra dill and the lemon wedges.