Russian Blinis with Fichtelgebirge Forel Tartare

Preparation blinis: Sift both types of flour together with the salt in a suitable bowl. Beat the eggs, mix and add to the flour form. Stir until a smooth dough is formed. Then add milk and mineral water and beat heartily. Add the butter and stir it into the dough. Let the dough rest for at least 1 hour. Then finish baking 8 blinis with a diameter of about 5 cm in butter. Preparation of tartar: dice fillets and season with juice of one lemon, salt, pepper and chopped parsley. Arrange two blinis and tartar in small towers. Arrange in a nest of frisée lettuce. The menu Russian blinis with Fichtelgebirge trout tartar Parsley root soup with wood sorrel and chanterelle wan tan Stuffed leg of venison on pepper apricots with willow rose Iced lavender tart with rose praline and candied dog rose petals

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