Small Russian buckwheat pancakes blinis with roast beef, onions and creme fraiche

Ingredients for Small Russian buckwheat pancakes blinis with roast beef, onions and creme fraiche

Instructions for Small Russian buckwheat pancakes blinis with roast beef, onions and creme fraiche

To prepare the Small Russian buckwheat pancakes blinis with roast beef, onions and creme fraiche recipe, please follow these instructions:

Swell the milk and stir the yeast into it. Whip flour, egg yolk and salt and let it rise for an hour.

Whip the white stiff and turn it into the dough.

Brown a little butter on a forehead and put the dough on the forehead in small puffs with a small spoon. This does not succeed on a mop. Step the blinds for a couple of minutes on each side and keep them lied in alm. oven.

The lid is chopped fine. Cream fry is whipped stiff and flavored with a little lemon juice.

The bill per. Person on (possibly preheated) dish approx. 100 g. Fresh steak beetroot salted with salt. Sprinkle the cream with a hot spoon and decorate next to the rog with a little finely chopped red onions. Decorate with dill and a little fresh lime (or lemon).

tips:
Stenbiderrognen can be turned into salt and white wine and put in the refrigerator for approx. ½ hour.