Blini with Crayfish Salad
- 150 grams Buckwheat flour
- 150 grams Pastry flour
- 1 pinch salt
- 20 grams Yeast (1/2 cube)
- 300 milliliters lukewarm milk
- 2 Tbsps melted butter
- 2 eggs
- clarified butter (to saute)
- 300 grams Crème fraiche
- 1 tsp tomato puree
- 2 Tbsps organic Ketchup
- ½ tsp cayenne pepper
- 500 grams crayfish (triggered)
- 250 grams green Beans
Separate the eggs. Ina bowl, mix the flour and buckwheat flour. Dissolve the yeast in the milk and stir into the flour mixture along with the melted butter, egg yolk and salt until smooth. Cover and let rise in a warm place for 50 minutes.
Beat the egg whites until stiff and fold into the flour mixture.
Heat some butter in a pan, drop a tablespoon of the batter into the pan, flatten slightly and saute until golden brown on both sides, keep warm. Repeat with the remaining batter.
Rinse and trim the green beans and cut diagonally into long pieces. Blanch in a pot of boiling salted water for about 8 minutes. Drain well.
Stir together the creme fraiche, tomato puree, ketchup and cayenne pepper, season with salt. Cut the crayfish into small pieces if necessary. Stir the crayfish and beans into the creme fraiche mixture. Top each blini with 1-2 tablespoons of salad, garnish with fresh herbs and serve immediately.