200g sliced smoked salmon
200ml sour cream
Blinis
25g yeast
300g plain flour
4tbs lukewarm water
75g buckwheat flour
500ml lukewarm milk
3 egg yolk
3 egg whites
3 tbs sour cream
Butter for frying
Salt
Jarlsberg chips
50g melted butter
125g grated Jarlsberg
30g flour
Blinis
• Dissolve the yeast in lukewarm water, mix with 3-4 tbs of plain flour and put aside for 20 minutes until risen
• Mix the rest of the plain flour and the buckwheat flour in a large bowl
• Add the milk, yeast sponge, egg yolks, sour cream and salt.
• Mix together and let it rise for 2-3 hours
• Beat the egg whites until stiff and fold them into the batter
• Fry small pancakes on both sides until golden brown
Jarlsberg chips
• Mix the melted butter and grated Jarlsberg in a food processor, add the flour and let the mixture rest in the fridge for 1-2 hours
• Make small balls – about 1tsp in size and bake at 180⁰C/350⁰F on greased baking paper until golden brown.
• Serve the blinis with sour cream and smoked salmon
• Garnish with Jarlsberg chips