Salmon Roe and Sour Cream Blini

10 g Fresh yeast or 1 1/2 ts Dry yeast
1 c Milk
125 g Plain flour
60 g Buckwheat flour
1/2 ts Sugar
3 Egg yolks, lightly beaten
125 g Butter, melted and cooled
Butter, extra, for cooking
300 g Fresh salmon roe
250 g Light sour cream
Freshly snipped chives, for garish

Mix yeast with 1/2 cup lukewarm water in a small bowl until combined. Stir in milk. Sift flours into a bowl with sugar and 1/2 teaspoon salt and make a well in the centre. Add yeast mixture and egg yolks and mix to a batter. Cover and set aside in a warm, draught-free place for 1-1 1/2 hours, or until spongy. Stir in melted butter. Melt a little extra butter in a frying pan and cook small spoonfuls of batter over high heat until golden. Turn and cook briefly on other side until cooked through. Place in a napkin or tea-towel to keep warm and repeat with extra butter and remaining batter. Serve warm with bowls of salmon roe and sour cream, garnished with chives.

Salmon Roe and Sour Cream Blini printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.