Ingredients
600 ml semi-skimmed milk
10 tbsp crème fraiche 18%
32 g fresh yeast
1 tsp salt
1 tsp sugar
200 g plain flour
200 g buckwheat flour
or 200 g wholewheat flour
4 egg yolks
4 egg whites
450 g lumpfish roe
2 red onions, chopped
Zest from one lemon
2 bunches of chives
600 ml crème fraiche
Salt
Tip
Add a twist of citrus to enhance the umami flavour in the lumpfish roe
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See all relevant products for this recipeCooking instructions
Heat the milk in a saucepan. Pour the hot milk into a bowl and stir in the crème fraiche. Allow to cool until hand warm, and add the yeast, salt and sugar. Stir the plain flour, buckwheat flour and egg yolks into the dough until it is smooth.
Leave the dough to rise under a tea towel for 45 min.
Beat the egg whites until stiff and carefully turn into the dough.
Bake the blinis on a blini pan, which must be 0.5 cm high.
Use an ordinary frying pan if you do not have a blini pan.
Using an icing bag to dispense the blini dough makes the job easier.
Rinse the thawed lumpfish roe. Mix with the finely chopped red onion, finely chopped chives and lemon zest. Season to taste with salt.
Arrange the blinis with a spoonful of lumpfish roe mixture and a spoonful of crème fraiche.
Tip
Add a twist of citrus to enhance the umami flavour in the lumpfish roe
