Blini Romanov with marinated beetroot

Name: Blini Romanov with marinated beetroot
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1/2 cube (21 g) fresh yeast; 1/2 TEASPOON Sugar; 150 ml Milk; 100 g Flour; 25 g Buckwheat flour; 1 (approx. 30 g) small onion; 1 collar Dill; 3-4 Tbsp Vinegar (fruit or white wine vinegar); 1 TEASPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 350 g vacuum-packed, pre-cooked beetroot; 60–80 g Butter or margarine; 200 g Schmand; 1 egg (size M); 100–120 g Salmon caviar; 7-10 Tbsp Lemon; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1/2 cube (21 g) fresh yeast
1/2 TEASPOON Sugar
150 ml Milk
100 g Flour
25 g Buckwheat flour
1 (approx. 30 g) small onion
1 collar Dill
3-4 Tbsp Vinegar (fruit or white wine vinegar)
1 TEASPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
350 g vacuum-packed, pre-cooked beetroot
60–80 g Butter or margarine
200 g Schmand
1 egg (size M)
100–120 g Salmon caviar
7-10 Tbsp Lemon
7-10 Tbsp Cling film

Directions

1
Mix yeast, sugar and 4 tablespoons of lukewarm water. Warm 75 ml milk lukewarm. Put flour and buckwheat flour in a bowl. Add warm milk and dissolved yeast and mix to a smooth dough. Cover and leave to rise in a warm place for 20-30 minutes. Peel and finely dice the onion.
2
Wash dill, shake dry and chop finely, except for a little for garnishing. Mix vinegar, 2 tablespoons of water, mustard, onions, 1 tablespoon of dill, 1/4 tsp salt and pepper. Fold in the oil. Cut the beetroot into narrow slices, mix with the vinaigrette and leave to soak. Melt 20 g fat. Mix 75 ml milk and 30 g (approx. 1 tbsp) sour cream. Whisk the egg. Stir lukewarm fat, egg, milk-sandandy mixture and salt into the risen dough. Cover and let rise for about 30 minutes. Heat up some fat in a large pan (approx. 28 cm Ø), pour in 1/3 of the dough and bake for 4-5 minutes, turning. Bake 2 more blini from the remaining dough, place them on a large plate and cover with cling film. Let them cool down.
3
Whisk the egg. Stir lukewarm fat, egg, milk-sandandy mixture and salt into the risen dough. Cover and let rise for about 30 minutes. Heat up some fat in a large pan (approx. 28 cm Ø), pour in 1/3 of the dough and bake for 4-5 minutes, turning. Bake 2 more blini from the remaining dough, place them on a large plate and cover with cling film. Let them cool down. Spread the rest of the sour cream on the blinis and spread the caviar on top. Sprinkle with dill and season with a little pepper. Roll up the blinis and cover them and put them in a cool place until serving. Cut the rolls into about 6 pieces each and arrange them on a plate. Garnish with dill and lemon wedges. Add beetroot
4
Spread the rest of the sour cream on the blinis and spread the caviar on top. Sprinkle with dill and season with a little pepper. Roll up the blinis and cover them and put them in a cool place until serving. Cut the rolls into about 6 pieces each and arrange them on a plate. Garnish with dill and lemon wedges. Add beetroot
5
Waiting time approx. 1 hour