Traditionally Blini is made with buckwheat. Apparently it already had a certain ritual meaning among the old Slavic peoples (B.C.), due to its round shape being a symbol for the sun.

Crumble up the yeast and mix together with the sugar and a little warm water. Put the flour into a medium sized bowl and make a well in the middle of the mixture. Add the yeast in the middle and mix it up together with the flour. Allow the mixture to rise for about 15 minutes.

Add salt and keep adding a little luke-warm water (leave some left over) and stir until you get a nice pastry. Let the pastry rise for 1 ½ hours in a warm place. Then mix the rest of the water with the pastry. The pastry should be slightly runny.

Take a pan (Teflon) and cover the basin with very little peanut oil. Let the oil get hot. Take a spoon and let dollops of dough into the pan. Form the dough into circle shapes with the back of the spoon and then turn the heat down. When the edge is brown you can flip the Blini over and let them sizzle until their colour is golden brown.

For the topping: Take some soya cream and froth if up with the oat and millet flakes, add some grated lemon peel and some salt. Chop up the herbs and fold them in. Cut the Salami slices into thin strips. Place the herbs right on the middle of the Blini and arrange the Salami slices in a grid-like style. Finished!