Mix buckwheat flour and flour, stir with 3/8 l cold water and swell for 20 minutes.
Fold in eggs, add a little salt and sugar. Brush a small frying pan thinly with oil and bake 6 pancakes in it, one after the other.
Chop 2/3 of the dill, mix with the crème fraîche. Peel and grate the horseradish, mix 2 1/2 tablespoons with the crème fraîche and season with salt.
Fill the pancakes with the salmon and garnish with the remaining dill. Pour the crème fraîche and the remaining horseradish over the top.
Preparation Tip:
Instead of 6 pancakes, you can also make small blinis. The spiciness can be varied according to your own preference.
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