Blinis then. Dead easy to do, for approx 8 pieces: just gently warm 2.5dl of milk - not too hot as you should be able to dip a finger without burning it. Then add 10gr of fresh yeast and stir until the yeast is totally dissolved in the milk. In a bowl, mix 1dl of flour and 1.5dl of buckwheat flour then add to the milk and stir well. Then you add 3/4 dl of sour cream, an egg yolk (keep the white for later), a pinch of salt and a table spoon of clarified butter. Stir the mixture and put it to rest for an hour. Once it's done, add the beaten egg white and gently stir. Then you just need to cook the blinis in blini pans with some clarified butter. The result is on par with restaurant blinis, but cheaper. Great recipe.
So, blini served with Skagen salad (swedish shrimp salad) and vendace roe. Best enjoy with beer and aquavit. But a good Bourgogne white (Chablis, Montrachet) works as well.
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