Buckwheat Blini with Salmon, Caviar and Beetroot Macc …

2 hours, elaborate For the blini:

Melt yeast in warm milk, stir with both flours until smooth. Allow to rise for 30 minutes. Mix in sugar, egg yolks, salt and oil, let rise for another 30 min. Beat egg whites until stiff and fold in. Bake small blinis in hot clarified butter. Place a little crème fraîche on each piece, sprinkle with chives and alternate caviar and salmon.

For the ginger milkshake:

Peel the ginger and cut into fine slices. Bring to a boil once with the milk, then steep for 2 hours. Now pour off the milk and froth.

For the beetroot macchiato:

Sauté shallot in peanut oil until translucent, add diced beets.

Deglaze with white wine and reduce briefly, add new seasoning. Pour in soup and simmer on low heat for about 15 minutes. Crush the soup, bring to a boil repeatedly, season with a little salt and vodka.

Fill the soup (=beetroot macchiato) into small glasses (2/3 full) or possibly espresso cups, top with ginger milk foam.

Drink:

Buckwheat blini with salmon, caviar and beetroot : > macchiato.

Our tip: Fresh chives are much more aromatic than dried ones!

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