200 g Russian caviar or roe of trout or roe of lumpfish
200 g cold smoked salmon or
200g hot smoked salmon or trout
200 g buckwheat flour
100 g wheat flour
2 whole eggs, divided into yolk and white
1/3 packet yeast = 17 g
3 dl whole milk
20 g melted butter to the batter and 10 g to the baking
1 tsp. salt and 1 tsp. sugar
1 dl Creme fraiché to the batter
The rest of Creme fraiché with blinis
1 red onion finely cut with blinis
1 cup finely cut dill with blinis
Alternative to blinis
4 whole eggs whipped
200 ml of milk
200 g wheat flour
1 tsp. salt
Pinch white pepper
1 dl Sunflower oil
App. 0,08 cl in each hole (12 holes in the mold)
The batter provides 500 ml. 42 ml per hole.
Metal Muffin Trays for backing.
Metal Muffin Trays are available with 4, 6, 11, 12 and 24 holes.
My Metal Muffin Tray is with 12 holes and I have made
this recipe for 12 holes. The cakes can be frozen.
Blinis with caviar and hot smoked trout
Procedure without liability: In the 15 years I was traveling in the USSR, I was almost "stop-feeded" with blinis and Russian caviar without thinking about the price and how blinis was made. I asked my Old Russian interpreter, what kind of ingredients was included in the recipe for blinis. Above you'll find a recipe for blinis, but as Russian caviar is very expensive, this replaced with a more affordable product. In Russia they used Kefir, now only available in special stores in Denmark. I used cremefraiche instead. Arla has previously produced Kefir, but due to lack of sales, the product is discontinued.
Warm milk and butter up to 37 °C and dissolve the yeast in it. Add Kefir or cremefraiche, the two varieties of flour, sugar, salt and egg yolks, constantly stirring. The batter should be very soft, like pancakes batter. Put the batter warm for one hour.
Egg whites whipped stiff, and turned into batter. Blini pan heated with a daub of butter in each hollow and 2 tablespoon of batter comes up in each hollow. Broil now for 2 minutes on each side over good heat. Do not scorch = be too dark. There will be approx. 28 pieces out of the recipe.
Note: I recently could not buy Buckwheat flour so I tried out with Durum flour from Italy. They were amazing good, try it if you did not get Buckwheat flour. Just remember that Buckwheat flour does not contain gluten as Durum flour does. So, if you have gluten intolerance.
Serving: Blinis served warm with "caviar" or trout roe little cold or hot smoked salmon, cremefraiche and finely crushed red onion.
Garnish: Dill finely crushed.
Drink: In Russia I always drank Stolichnaya vodka and mineral water to blinis. Alternative Russian Champagne dry (sec = sukhoe) or half-dry (demi-sec = polu-sukhoe).
Hint: Blinis can successfully be made also in an ordinary frying pan, just to make sure they do not become too great. Blinis can be frozen for later use, add parchment paper between layers. Thawed and warmed in the oven at 120 °C for approx. 10 minutes. Taste as freshly prepared, I have tried it.