This is a wonderful Russian recipe that we made with hemp seed flour. Blini are basically small pancakes made from a yeast dough with buckwheat flour. A classic version of serving these pancakes is with sour cream and caviar, mainly Russian sturgeon caviar, but also very common with trout caviar or smoked wild salmon.
As this dish is a perfect example of how a great and fine delicacy can be created from simple components, we have taken this symbolism as a template and prepared blinis with caviar and smoked sockeye wild salmon as a New Year’s breakfast. Between simplicity and luxury.
But not only for New Year’s morning, this dish is also suitable as a starter or small meal all year round.
- 90 g wholemeal buckwheat flour
- 10 g hemp seed flour
- 50 g wheat flour
- 0.5 tsp salt
- 0.25 cube yeast (approx.10 g), crumbled
- 1 pinch of sugar
- 10 ml milk
- 3 tbsp sour cream
- 1 egg yolk
- 1 tbsp butter, melted
- 1 egg white
- 1 pinch of salt
- clarified butter for baking
Prepare by sifting the three types of flour together with the salt into a bowl, mixing evenly and pressing a well into the centre of the flour. Crumble the yeast into the lukewarm milk and mix. Then add the butter, sour cream, egg yolk and the yeast milk to the flour in the well and mix with a stirring spoon from the inside out until the mixture is even. The bowl with the dough is now covered with a kitchen towel and left to rest in a warm place without draughts for 1 hour to rise.
After the resting time, beat the egg whites until stiff and gently fold them evenly into the dough.
Now bake the blinis in a hot frying pan, using about 1 – 1.5 tablespoons of dough to make small pancakes about 7 cm in diameter and fry them on both sides over medium heat until golden brown.
The finished blinis should be served warm and can be stored in an oven preheated to 60°c until ready to serve.