Caviar Blinis
Caviar Blinis - Finger food à la Russia: Fine buckwheat cakes with a decadent topping
Healthy, because
Even smarter
Nutritional values
The light yogurt replaces fat-laden crème fraîche, making it lighter and less caloric.
Use real sturgeon caviar to make this an even more luxurious dish.
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 177 mg | (4 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 234 mg |
Ingredients
- Ingredients
- 1 oz fresh Yeast
- 1 tsp sugar
- ½ cup
- 5 ozs Pastry flour
- 2 ozs Buckwheat flour
- 4 eggs
- salt
- 8 Quail egg
- 1 red onion
- ½ lemon
- 5 ozs Yogurt (low-fat)
- peppers
- 4 Tbsps vegetable oil
- 8 tsps Caviar
- Chives (optional)
Kitchen utensils
Preparation steps
Crumble yeast into a bowl and combine with sugar and warm milk. Stir until smooth.
Add pastry flour and mix until batter is smooth. Cover and let rise for about 20 minutes in a warm place.
Separate 2 eggs (save whites for another use). Add buckwheat flour, whole eggs, egg yolks and salt to taste to the yeast mixture. Stir until the batter is smooth. Cover and let rise for another 30 minutes.
Place quail eggs in a small pot, cover with water, place lid on the pan and bring to a boil. Boil for 5 minutes. Place in cold water too cool. Gently break shells and peel eggs.
Peel the onion and cut into very thin slices. Juice lemon. In a bowl, combine yogurt and 1 tablespoon lemon juice. Season with salt and pepper to taste and stir to combine.
Oil the pan and heat over medium heat. Pour blini batter into small rounds and cook until golden brown on both sides. Drain on paper towels. Repeat with remaining oil and blini batter until all 16 blinis are cooked.
Cut quail eggs in half. Rinse chives, shake dry and cut into thin rings. Place blinis on a serving plate. Spoon yogurt sauce and caviar onto each blini. Garnish with onion and egg halves. Sprinkle blinis with chives and serve immediately.
