Blinis Russian pancake with caviar

Shopping List for 4 adult

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 dough and 10 g to the baking 1 teaspoon salt and 1 teaspoon sugar 1 dl cremefraiche to the dough The rest of cremefraiche with blinis 1 red onion finely cut with blinis 1 cup finely cut dill with blinis

I am an angler in Scandinavia 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 dough should be very soft, like pancakes dough. Put the dough warm for one hour. Egg whites whipped stiff, and turned into dough. Blini pan heated with a daub of butter in each hollow and 2 tablespoon of dough 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. 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.