Whisk together the flour, salt, yeast, milk and egg yolks, cover and leave to prove for 2 hours. Whisk the egg whites until stiff and fold into the batter.
Heat the frying pan over a medium heat and add the butter. When foaming, spoon in one ladle of batter at a time and fry. Cook for 30 seconds to a minute, flip the blini and cook on the other side for 30 seconds.
Remove to a plate and decorate with a few small dollops of crème fraichê, smoked salmon, celery tops, beetroot, tarragon, sliced pickled onions and parsley.
Drizzle with olive oil and season with fresh cracked black pepper.
Whisk together the flour, salt, yeast, milk and egg yolks, cover and leave to prove for 2 hours. Whisk the egg whites until stiff and fold into the batter.
Heat the frying pan over a medium heat and add the butter. When foaming, spoon in one ladle of batter at a time and fry. Cook for 30 seconds to a minute, flip the blini and cook on the other side for 30 seconds.
Remove to a plate and decorate with a few small dollops of crème fraichê, smoked salmon, celery tops, beetroot, tarragon, sliced pickled onions and parsley.
Drizzle with olive oil and season with fresh cracked black pepper.
