Salmon Tartare on Blinis

1. salmon fillet rinse, dry and put in the freezer for about half an hour form. This will make it easier to dice.

For the blinis, mix together buckwheat flour, wheat flour and dry baker’s yeast. Fold in egg yolks, heavy cream and milk. Cover and let swell in a warm place for 1 1/2 hours.

For the tartar, peel the shallot and dice very finely. Rinse and dry the chervil. Pluck off leaves and chop finely. Clean, rinse and chop celery very finely (yields about 1 tablespoon). Crush pink peppercorns in mortar. Mix everything together.

Cut slightly frozen salmon fillet very finely into cubes. Stir into the prepared vegetable mixture. Add juice of one lemon, season with salt and season with pepper. Refrigerate.

Whip egg whites until stiff and fold into blini batter. If the dough is too firm, add another 1 tablespoon of milk.

Bake 12 small blinis in batches in hot clarified butter. To do this, pour the batter by the tablespoonful into the frying pan and spread it lightly on each one. Serve the finished blinis with the salmon tartar.

By the way: Did you know that clarified butter is obtained by removing water, milk protein and lactose from butter?

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