Mix the flours. Buttermilk and yeast stir through, with egg yolk and salt to the flour form. Stir well and let rise for 30 minutes. Whip egg whites until stiff, fold in, let rise for another 20 minutes.
Form the dough in portions in the hot fat and roast eight cookies for about 8 minutes. Keep warm. Stir sour milk and spices, season. Serve cookies with salmon, cream and dill.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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