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Blinis

Blinis

  • Lumpfish roe
  • Never frozen
  • Cooked & peeled
  • Smoked & gravad
  • Cold-water prawns
  • Salmon
  • Roe
Time:30 min.
Time:30 min.

Ingredients

Basic recipe, makes about 60 blinis

200 g buckwheat flour

200 g flour

500 ml whole milk

200 ml crème fraiche

15 g dry yeast

3 eggs

1 tablespoon acacia honey or sugar

1 teaspoon salt

Clarified butter for cooking

Tip

Serve all six types of blini or choose your favourites!

Cooking instructions

Warm the milk and crème fraiche in a pan until it is finger warm. Add the yeast, salt, honey and egg yolks.

Sieve in the flour and whisk into a smooth batter.

Put the batter in the fridge and let it sit for an hour.

Whisk the egg whites until stiff and fold them carefully into the batter.
Cook in clarified butter in a blini pan for about 1 minute on either side.

 

Serving

1) Arrange 10 blinis with frillice lettuce, curry dressing, boiled quail eggs (boil for 2 minutes), prawns and black lumpfish roe.

2) Arrange 10 blinis with frisee lettuce, smoked salmon, avocado dressing and dill.

3) Arrange 10 blinis with cos lettuce, smoked halibut, crème fraiche with chopped kale, red lumpfish roe and pea shoots.

4) Arrange 10 blinis with  frillice lettuce, snow crab, chipotle mayonnaise and black lumpfish roe.

5) Arrange 10 blinis with  frillice lettuce, red lumpfish roe and finely chopped red onion.

6) Arrange 10 blinis with frisee lettuce, black lumpfish roe, 38% crème fraiche and chervil.

Tip

Serve all six types of blini or choose your favourites!

Next recipe: Smoked halibut roulade with cream of chives
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