Time: about. 25min.
For the blinis (about 12):
For the topping:
-Separate the yolk from the white, mix the yolk with the milk and the yoghurt and add a pinch of salt;
-Mix in the sieved flour and the yeast;
-Leave it to cool in the fridge for 60 minutes;
-Stiffly whip the egg white and delicately fold it into the mix;
- Melt a knob of butter in a pan and cook the blinis, using a spoonful of dough for each;
- Cook for 1 minute/1 minute and a half on one side, then turn them with a spatula and cook for another minute/minute and a half on the other side;
- Serve the blinis with the robiola d’alba with truffle (softened with a drop of milk to made it extra creamy), a slice of smoked salmon, a pinch of chives and a sprinkling of freshly ground black pepper.