blinis christmas
Basic Ingredients for blinis
- 200g whole milk 3% or more (2dl)
- 175g flour
- 60g Buckwheat flour
- 2g salt (1 tsp)
- 12g dry active yeast (4tsp)
- 2 eggs
- 180g crème Fraiche 18% (2dl)
- Butter to use while you fry.
How to make blinis christmas
- Pour the whole milk into a pan and gently heat it until lukewarm. To test that it’s not too hot, you should be able to comfortably put your little finger into the milk.
- While the milk heats up, strain the flour into a large bowl. Add the buckwheat flour and salt to the bowl.
- Stir it well to ensure that all ingredients are evenly distributed. Separate the egg yolks and the egg whites.
- Keep the egg whites in the refrigerator for later. Combine the egg yolks, milk, and creme fraiche. After this, Mix the dry ingredients with the wet ingredients until you get a smooth dough.
- Now leave the dough covered in the refrigerator to rise for approximately one hour. After the dough has rested for an hour in the refrigerator, beat the egg whites to stiff peaks.
- Fold the egg whites into the dough. Now Cover the dough once again and let it rest in the refrigerator for approximately 1 hour.
- Add butter to your pan and heat on medium heat.
- Drop small portions of the batter in your pan using a tablespoon. Flip the blinis over once they are golden brown and dry to the edges. Cook until done. Remember These can be made ahead and stored in the freezer or fridge.
- Before serving, heat them in the oven at 150C for a few minutes. 150g lumpfish (stenbiderrogn), 150g crème Fraiche 18%, 1 finely chopped onion or shallot, salt, and pepper. To serve, top the blinis off with creme fraiche and caviar/roe. Season with salt and pepper. These can be served with smoked salmon or any other type of fish roe.