Caviar Blinis
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 84 mg | (2 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the blinis
- 100 grams Pastry flour
- 100 grams Buckwheat flour
- 15 grams fresh Yeast
- ½ tsp sugar
- 3 Tbsps lukewarm water
- 30 grams butter
- 200 milliliters milk
- ½ tsp salt
- 2 eggs (separated)
- vegetable oil (for frying)
- clarified butter (for frying)
- For the filling
- 200 grams Crème fraiche
- salt
- 1 pinch sugar
- ½ tsp Horseradish
- Lemon peel (as desired)
- 100 grams Trout roe
- For the garnish
- 2 sprigs fresh Dill
Preparation steps
For blinis, pour flour in a bowl, forming a well and add yeast into well. Add sugar and pour enough water over yeast to create a viscous paste. Cover dough and let rest about 10 minutes, until it begins to bubble.
Meanwhile, melt butter and heat milk until lukewarm. Mix butter with salt and egg yolks and add to existing dough. Mix well and add more milk if needed until the dough is viscous, almost creamy. Let dough rest about 20 minutes. Meanwhile, beat egg whites until stiff. Fold egg whites into batter.
In a pan heat a little oil and butter. Using a small ladle or tablespoon, spoon batter into pan and fry until golden brown on each side for about 2 minutes. Drain on a paper towel.
For the filling, mix creme fraiche with salt, sugar and horseradish and season as desired with lemon zest. Place a teaspoon of creme fraiche mixture on blinis. Distribute caviar with a teaspoon on blinis.
To serve, arrange blinis on a plate and garnish with small sprigs of dill.