1 tspdried yeast110 gm (¾ cup) plain flour90 gm (¾ cup) buckwheat flour1egg, separated40 gm (2 tbsp) unsalted butter, melted½ tsp white sugar185 ml (¾ cup) lukewarm milk1small white onion, finely chopped175 gmsalmon roe3hard-boiled eggs, separated, whites chopped, yolks passed through a sieveTo serve:Crème fraîche or sour cream
Combine yeast and 190ml warm water in a large bowl, stir to dissolve, then stand
in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
Meanwhile, in a separate bowl combine buckwheat flour, raw egg yolk, 1½ tbsp melted butter, sugar, milk and ½ tsp sea salt and whisk to combine, then gently fold into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.
Whisk raw eggwhites until soft peaks form and fold through batter. Heat a heavy-based frying pan over medium heat, brush with remaining butter and cook tablespoonfuls of batter, in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.
Serve blini with onion, salmon roe, hard-boiled egg and crème fraîche.