About 40 blini
How to cook Blini with Red Caviar and Sour Cream
- 1 (3 1/2-ounce) jar red caviar
- 1 package active dry yeast
- 1/2 cup warm water
- 1 cup milk
- 1 1/2 cups flour
- 3 large egg yolks
- 1/2 teaspoon salt
- 1 pinch sugar
- 6 tablespoons unsalted butter, melted
- 3 egg whites
- 1/2 pint sour cream
- Proof yeast in warm water for 5 minutes. Put the yeast mixture, milk, flour, egg yolks, salt, sugar, and melted butter in a blender or food processor. Blend at High speed for 40 seconds. Turn machine off; scrape down, and blend for another few seconds.
- Pour batter into a bowl that is large enough to accommodate the rising. Cover loosely, and set in a warm place to rise for 1 1/2 to 2 hours. Do not let the batter rise too much longer or blini will taste over-fermented.
- Beat egg whites stiff. Fold into batter. Heat a heavy skillet or griddle. Brush with butter. Drop blini batter by teaspoonfuls into hot pan. Turn when first side is lightly browned, and cook briefly on second side. Keep pancakes on a heated platter until all the batter is used.
- Arrange warm blini on a tray lined with a starched linen napkin. Put a small dollop of sour cream in the center of each, then a few grains of caviar.
- A strip of smoked salmon decorated with a sprig of dill may be substituted for the caviar, if desired.
The Blini with Red Caviar and Sour Cream recipe easy to prepare and so good!
Blini may be cooked, wrapped in foil, and refrigerated for use the next day. Warm in a 300°F (150°C) oven before serving.
are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon.
This recipe for Blini with Red Caviar and Sour Cream serves/makes: About 40 blini
The Blini with Red Caviar and Sour Cream recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
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Preparation Method: Pan Fried/Sauteed
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