Blinis with Caviar
03.11.2018
Ca. 20 Pieces
- 100 g buckwheat flour
- 100 g wheat flour
- 1 package of yeast
- 3 egg yolks
- some salt and sug50 g butter
- ca. ¼ l lukewarm milk
- 300 g salmon caviar
- oil to fry
- 2 cartons of crème fraiche
- salt, white pepper
- dill to garnish
- Combine both types of flour in a bowl and blend well with the yeast. Add egg yolk, sugar and some salt; melt butter in the lukewarm milk and add to the batter; mix with the remaining milk to a thick batter and stir using a cooking spoon. Cover with a dishcloth and let rest for 30 minutes.
- Season crème fraiche with salt and pepper and stir until smooth; wash dill, dry and remove from the stems. Heat oil in a–best in a non-stick coated–pan and cook small blinis (appr. 7 cm diameter) until golden-brown.
- Before serving top the warm blinis with a dot of Crème fraiche and caviar and garnish with dill.
An ideal accompaniment to our fruity-mineral Welschriesling.
Weinbegleitung