Blinis with trout caviar

Name: Blinis with trout caviar
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cube (21 g) fresh yeast; 1/2 TEASPOON Sugar; 150 ml Milk; 25 g Buckwheat flour; 100 g Wheat flour; 2 TABLESPOONS Butter; 1 egg (size M); 1/4 TEASPOON Salt; 150 g clotted cream; 4 TSP Oil; 4-5 Tbsp Trout caviar; 7-10 Tbsp Dill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 cube (21 g) fresh yeast
1/2 TEASPOON Sugar
150 ml Milk
25 g Buckwheat flour
100 g Wheat flour
2 TABLESPOONS Butter
1 egg (size M)
1/4 TEASPOON Salt
150 g clotted cream
4 TSP Oil
4-5 Tbsp Trout caviar
7-10 Tbsp Dill

Directions

1
Dissolve yeast and sugar in 4 tablespoons of lukewarm water, leave to rise for 10 minutes. Warm 75 ml of milk lukewarm. Put the flour in a bowl. Pour in warm milk and yeast. Mix to a smooth dough. Cover and leave to rise in a warm place for about 1 hour.
2
Mix 75 ml milk and 1 tablespoon sour cream and put aside. Whisk the egg. Melt butter. Stir the dough thoroughly. Gradually stir in the egg, warm milk-cream mixture, salt and 1/2 tablespoon butter. Let dough rise for another 30 minutes. Spread a large pan with a thin layer of oil and heat it up. Place 1 small ladle of dough per Blini in the pan and smooth it down. Fry over medium heat for about 2 minutes on each side. Bake 12 blinis, remove from the pan and keep warm. Before serving, brush the blinis with the remaining butter. Stir 130 g sour cream until smooth.
3
Place 1 small ladle of dough per Blini in the pan and smooth it down. Fry over medium heat for about 2 minutes on each side. Bake 12 blinis, remove from the pan and keep warm. Before serving, brush the blinis with the remaining butter. Stir 130 g sour cream until smooth. Spread 1 heaped teaspoon of sour cream on each blinis. Spread the trout caviar evenly over the 12 blinis. Garnish with dill
4
waiting time approx. 1 3/4 hours