Blinis with Salmon Caviar
Mix 225 ml of lukewarm water (approximately 1 cup) with the yeast and a pinch of sugar. Leave to stand in a warm, draft-free place for 10 minutes.
In a bowl, mix 40 grams buckwheat flour (approximately 1 ounce) and 300 grams flour (approximately 10 ounces). Make a well in the center and pour in about half of the lukewarm milk and the yeast solution.
With a wooden spoon, slowly mix the flour with the liquid and then beat vigorously until the batter is smooth. Loosely cover the bowl with a towel and leave for 3 hours in a warm place.
Stir the batter again and mix in the rest of buckwheat flour. Cover with a towel and leave again for 2 hours in a warm place.
Stir the batter again. Separate the eggs. Gradually add the remaining warm milk to the egg yolks, salt, sugar, 3 tablespoons clarified butter and 3 tablespoons creme fraiche.
Beat into the batter.
Whisk the egg whites until stiff and pull them into the batter.
Brush the bottom of a frying pan (25-30 cm in diameter / approximately 10-12 inches) with clarified butter and heat until very hot. Gradually fry the blinis and keep warm in the oven at 50°C (approximately 125ºF).
Peel, halve and cut the onion into thin strips. Rinse the cucumber, cut into quarters lengthwise and then cut into pieces.
Serve each blini with a spoonful of caviar and garnished with onion, cucumber and a little cress.