Blinis with Salmon Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- ½ packet Dry yeast
- 1 pinch sugar
- 75 grams Buckwheat flour
- 300 grams Pastry flour
- ½ l milk
- 3 eggs
- salt
- 1 tsp sugar
- clarified butter (for frying)
- 3 Tbsps clarified butter
- 100 grams Whipped cream
- 1 red onion
- 1 pc Cucumber
- Cress (to garnish)
- 100 grams Salmon caviar
Preparation steps
Mix 225 ml of lukewarm water (approximately 1 cup) with the yeast and a pinch of sugar. Leave to stand in a warm, draft-free place for 10 minutes.
In a bowl, mix 40 grams buckwheat flour (approximately 1 ounce) and 300 grams flour (approximately 10 ounces). Make a well in the center and pour in about half of the lukewarm milk and the yeast solution.
With a wooden spoon, slowly mix the flour with the liquid and then beat vigorously until the batter is smooth. Loosely cover the bowl with a towel and leave for 3 hours in a warm place.
Stir the batter again and mix in the rest of buckwheat flour. Cover with a towel and leave again for 2 hours in a warm place.
Stir the batter again. Separate the eggs. Gradually add the remaining warm milk to the egg yolks, salt, sugar, 3 tablespoons clarified butter and 3 tablespoons creme fraiche.
Beat into the batter.
Whisk the egg whites until stiff and pull them into the batter.
Brush the bottom of a frying pan (25-30 cm in diameter / approximately 10-12 inches) with clarified butter and heat until very hot. Gradually fry the blinis and keep warm in the oven at 50°C (approximately 125ºF).
Peel, halve and cut the onion into thin strips. Rinse the cucumber, cut into quarters lengthwise and then cut into pieces.
Serve each blini with a spoonful of caviar and garnished with onion, cucumber and a little cress.
