Red blini with soused herring tartare and trout caviar cream

Ingredients

• 1 small onion
• 250 g soused herring (or smoked salmon)
• 6 stalks dill
• pepper
• 2 tbs lime olive oil
• 1 tbs crème fraîche
• 120 g crème fraîche
• 2 tbs lemon juice
• 1 tbs lime olive oil
• salt, pepper
• 60 g trout caviar
• 10 g fresh yeast
• 50 ml milk, lukewarm
• 1 ts sugar
• 50 g cooked beetroot
• 120 g flour
• 1 / 2 ts salt
• 1 egg
• 50 g butter, melted
• 100 ml beer
• 6 slices smoked salmon