Blinis
(prepare the batter the day before or at least 2 hours before frying)
4 dl full-fat milk
20 g yeast
3 dl buckwheat flour
3 dl wheat flour
2 dl beer
3 egg yolks
1 tbsp salt
3 eggs
50 g melted butter for the batter
(lots of) butter for frying
Make the blini batter in a large bowl, as the batter will ferment and rise significantly overnight. Begin by dissolving the yeast in lukewarm milk. Whisk in the buckwheat flour. Leave the batter to ferment at room temperature overnight under a cloth (for at least 12 hours). Finish preparing the batter. Stir the room temperature beer, wheat flour, salt, and egg yolks into the fermented batter. Whip the egg whites into a foam and carefully fold the foam into the batter. Finally, add the melted butter. Let the batter rest for a while before frying.
Fry the blinis one by one in plenty of butter. The pan should not be too hot, so that the blinis have time to cook through without burning. You can add a small knob of butter to the center of the cooked blini. Blinis are best served freshly fried, but can also wait in the oven for a short while before serving. Serve the blinis with vendace roe, cold-smoked salmon, crème fraîche, and red onion.
