Buckwheat blinis with marinated salmon, caviar and avocado
Tillredning
Mix together the two types of flour, dissolve the yeast in the lukewarm oak milk and stir in the melted butter and egg yolk. Beat the egg white until stiff and fold in. Shape into small coin-like circles and fry on the Tepan cooktop until golden brown. Peel and de-stone the avocados, then mash until smooth and season with lime juice, olive oil and salt to taste. Cut the marinated salmon into thin slices and arrange on the blinis with the salmon caviar. Garnish with fresh chives.
- 150 g wholemeal flour
- 150 g buckwheat flour
- 20 g yeast
- 350 ml oat milk
- 2 tbsp melted butter
- 3 eggs
- 2 avocados
- 2 limes
- Olive oil
- Salt
- 1 salmon fillet, marinated
- 160 g salmon caviar
- Chives to garnish
