Blinis with trout caviar

Name: Blinis with trout caviar
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 75 ml + 75 ml milk; 1/2 TEASPOON Sugar; 1/2 cube (21 g) fresh yeast; 25 g Buckwheat flour; 100 g flour, 4 tsp butter; 1 Egg (Gr. M); 1 TABLESPOON + 125 g sour cream; 7-10 Tbsp salt, approx. 4 tsp. oil; 4 TABLESPOONS Trout caviar; 7-10 Tbsp Dill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

75 ml + 75 ml milk
1/2 TEASPOON Sugar
1/2 cube (21 g) fresh yeast
25 g Buckwheat flour
100 g flour, 4 tsp butter
1 Egg (Gr. M)
1 TABLESPOON + 125 g sour cream
7-10 Tbsp salt, approx. 4 tsp. oil
4 TABLESPOONS Trout caviar
7-10 Tbsp Dill

Directions

1
Warm 4 tablespoons of water, 75 ml milk and sugar lukewarm. Crumble yeast into it and dissolve. Cover and leave to rise for approx. 10 minutes, adding all the flour. Knead with a hand mixer to a smooth dough. Cover and leave to rise in a warm place for approx. 1 hour
2
Gently warm 75 ml milk and 1 teaspoon butter. Separate the egg. Knead dough well. Knead or stir in egg yolk, milk-butter, 1 tablespoon sour cream and 1/4 teaspoon salt one after the other. Beat egg white until stiff, fold in. Leave the dough to rise again in a warm place for about 30 minutes
3
Heat the oil in portions in a frying pan. Bake about 12 blinis at medium heat. Remove and keep warm if necessary. Melt the rest of the butter. Spread the finished blinis with it
4
Stir 125 g sour cream until smooth and spread on the blinis. Spread the caviar on top and garnish
5
Drink: cool vodka