Beet Blinis with Salmon Caviar

For the blinis, first warm the milk slightly, crumble in the yeast and mix with sugar and 1 tablespoon of flour. Cover and let rise for 15 minutes.

Melt 1 tablespoon butter and let cool. Separate egg and whip egg whites until stiff. Add butter, yolks, the rest of the flour and the beet powder to the germ mixture and mix until smooth. Fold in beaten egg whites and let rise for about 35 minutes.

Melt some butter in a wide pan and bake the blinis in batches.

For the topping, mix the crème fraîche with the beet powder until smooth and season with salt and pepper.

Spread a blob of crème fraîche on the blinis, top with cornichons and beet, place 1 tablespoon caviar on top.

Garnish with dill and lime wedges and serve.

Preparation Tip:

The blinis are also great for brunch.

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