Blinis with sour cream, beetroot and salmon

Heat the milk in a saucepan until it is lukewarm. Mix the yeast with 100 g of flour in a large bowl. Make a well and pour 150 ml of the milk, stir well and leave the batter covered in a warm place for 1 to 1 1/2 hours.

Separate the eggs and stir the egg yolks into a bowl with the sugar and a pinch of salt. Keep the proteins. Warm up the rest of the milk again and let 20 g of butter melt in it.

Beat the egg yolk mixture together with the milk with butter through the risen batter. Spoon the rest of the flour and 1 pinch of salt through it and whisk well for 3 minutes. Beat the egg whites stiffly and spatula through the batter. Let the batter rise for 30 minutes.

Preheat the oven to 150 ° C. Heat a knob of butter in a frying pan and scoop 2 tablespoons per blini into the hot butter. Make 3 blinis with a diameter of about 10 cm each time. Fry them for about 1 minute at the bottom until golden brown, turn them over and bake the other side approx. 1 min. Repeat with the rest of the batter. Keep the blinis warm in the oven.

Cut the chives and dill finely. Love both herbs a bit behind for the beetroot. Brush the blinis with a tart sour cream, sprinkle with pepper, dill and chives, keep both herbs a bit behind for the beetroot. Cut the salmon in half lengthwise and make rosettes. Mix the beetroot with 2 tbsp sour cream, 1 tbsp dill and 1 tbsp chives. Season with salt and pepper. Divide the blinis over 4 plates, add the salmon and scoop the beetroot next to it.