Blinis with caviar
easy
45 mins
45 mins
Ingredients
- 1/2 cube (20 g) Fresh yeast
- 1/2 TEASPOON Sugar
- 25 g Buckwheat flour
- 100 g Flour
- 1 egg (size M)
- 1/4 TEASPOON Salt
- 200 g ripened cream
- 2 TABLESPOONS melted butter or
- 7-10 Tbsp Margarine
- 4 TABLESPOONS Oil
- 50 g black caviar
- 250 g red caviar
- 7-10 Tbsp Dill
Directions
- 1
Dissolve yeast with four tablespoons of lukewarm water. Add a pinch of sugar and leave to rise for eight to ten minutes covered in a warm place. Place the buckwheat flour and flour in a bowl, make a depression, pour in 75 millilitres of lukewarm milk and yeast.
- 2
Slowly mix the flour with the liquid, then beat vigorously to a smooth dough, cover and leave to rise in a warm place for one hour. Then stir the dough again. Separate the egg. Beat egg white until stiff.
- 3
Beat the egg yolks, gradually fold in the remaining lukewarm milk, salt, remaining sugar, a tablespoon of sour cream and 1/2 tablespoon of butter and carefully fold in the egg white. Cover the dough and let it rise for another 30 minutes in a lukewarm place.
- 4
Brush the pan with oil. Fry the blinis one after the other. Place one to two tablespoons of batter per blini in the pan (five centimetres in diameter) and fry for four minutes, turning once.
- 5
Serve the blini hot, possibly brushing with the rest of the hot butter. Serve caviar and sour cream extra rich and garnished with dill. Makes 25 pieces.
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