Servings: pcs.
Salty blinis with lumpfish roe
Here we have Mette Blomsterg's take on fine salty blinis with lumpfish roe and a good crème fraîche cream. Blinis are super versatile and can be used as a starter, snack, appetizer, or as part of a tapas menu.
Ingredients
Salty blinis (suitable for freezing)
- 100 gram Buckwheat Flour
- 50 gram Wheat Flour
- 1.5 gram Flake Salt crushed
- 2 gram Baking Soda
- 150 gram Greek Yoghurt 2 %
- 75 gram Water cold
- 2 pcs. Egg
- 25 gram Butter
- Butter for frying
Cream
- 250 gram Sour Cream 38 %
- 0.5 pcs. Lemon juice and finely grated zest of ½ untreated lemon
- 0.75 gram Flake Salt crushed
- 4-5 turns Pepper freshly ground
Plating
- 200 gram Lumpfish Roes cleaned
- 1 bunch Chives
Instructions
Blinis:
- Put buckwheat flour, wheat flour, crushed flaky salt, and baking powder in a large bowl.
- Mix well and add the yogurt.
- Whisk well until the batter is smooth.
- Add the water and whisk again.
- Separate the eggs into whites and yolks.
- Put the egg whites in a clean, medium-sized bowl and set aside.
- Whisk the egg yolks into the smooth batter.
- Melt the butter and whisk it into the batter until it is completely smooth in consistency.
- Let the batter rest on the kitchen counter for about ½ hour.
- Whisk the egg whites stiff with a hand mixer and gently fold them into the batter using a spatula.
- Put a pinch of butter in the holes of a mini blini pan.
- It is also quite possible to place small, fine dollops of the batter directly on a hot, regular pan.
- Optionally, use a large disposable piping bag with a relatively small hole so you can easily control the quantity that comes out.
- Gently stir the batter occasionally.
- Bake the blinis briefly on high heat until they are lightly golden on both sides.
- Let them cool and wrap them until ready to serve.
Cream and serving:
- Warm the blinis for 2 minutes in a 175 degree hot oven.
- Take them out and place them on a serving dish.
- Put the crème fraîche in a large bowl and whisk it stiff with a hand mixer.
- Wash and dry the half lemon and grate the outer zest directly into the cream using a citrus zester.
- Squeeze the juice through a small sieve directly into the cream.
- Add salt and pepper and mix the cream with a spatula.
- Taste and adjust – optionally with more salt and/or pepper.
- Clip a small hole in a disposable piping bag and insert a round, smooth 10 mm nozzle.
- Put the cream in the bag.
- Carefully place a large teaspoon of lumpfish roe on all blinis and pipe 1 small flat ball of cream on top of the roe.
- Finely chop the chives and sprinkle on top.
- Serve immediately.