Blinis Russian pancake with caviar

Shopping List for 4 adults

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
Yorkshire Pudding
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.
I am an angler in Scandinavia
Recipe No. 46
Blinis with caviar and hot smoked trout
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.

Alternative: Yorkshire Pudding. Get all eggs into a large bowl and wip well through. Put milk in and whip. Put flour in and whip well through. Add salt and pepper, wip until there are no lumps in the batter. Set the batter aside and let it rest for at least 1 hour at room temperature. Just before using the batter, add 3 tbsp. water and wip the batter again. The batter provides 500 ml. 42 ml per hole.

While the batter is resting, the oven is heated to 200 °C. Sunflower oil comes directly into the Metal Muffin Tray and put the Metal Muffin Tray back in the hot oven until it is very "HOT". Sunflower oil has a "smoking point" of 227 °C, which must not be exceeded in the oven. The Metal Muffin Tray is taken out and the batter is immediately distributed in the 12 holes - fill 1/2 up - after which the Metal Muffin Tray is returned and baked for 20 to 25 minutes at 200 °C. The cakes rise a lot, even without the raising agent. The oven must never be opened until the end, because the cakes collapses. They are very suitable for a dish with much sauce (gravy) in which the cake is dipped. Use Palmin (Palm oil) if eating the cake as a dessert, and sprinkle with icing sugar instead of salt and pepper. Palmin (Palm oil) has a "smoking point" of 232 °C.

NOTE: If not all holes can be filled with batter, DO NOT leave oil in the empty holes due to fire hazard. The oil can evaporate and set fire to the oven. Trix: Fill the 3 holes to the left with oil and tilt the tray so the oil runs down to the other holes. When the oil reaches the edge of the last row, the oil is evenly distributed.

Serving: Fill the hole with sour cream, added with little lemon and grated horseradish. Put some sliced smoked salmon over and garnish with "Black Caviar" (Lumpfish roe) and crushed dill.
Recipe No. 46A
Yorkshire Pudding
Yorkshire Pudding
The batter should be better distributed next time

Free JavaScripts provided by The JavaScript Source
Back to the page where you came from.