Salmon Tartare with Buckwheat Blinis

Melt yeast in lukewarm milk, stir through 2 to 3 tbsp. flour. Leave at room temperature for 5 minutes. Fold in remaining flour, egg yolks and melted butter. Season with salt. Whip egg whites to egg whites, fold into dough. Carefully fold in the whipped cream and let rise for another 5 minutes. Cut salmon fillet into small cubes. Season with olive oil, salt, basil, pepper and juice of one lemon. Fold into the mixture and refrigerate for about 15 min.

Heat a frying pan and grease it sparingly. Spoon the blini batter into the frying pan in batches and bake on both sides.

Stir sour cream with a tiny bit of salt, pepper, juice of one lemon and whipped cream. Shape salmon tartare into small loafs. Add blinis and serve with sour cream and lettuce.

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