John Myers
Buckwheat Blinis with Vendace Roe
The perfect buckwheat blinis with vendace roe recipe with a picture and simple step-by-step instructions.
- 150 g Wheat flour
- 350 g Buckwheat flour
- 30 g Fresh yeast
- 450 ml Lukewarm water
- 3 Eggs
- 2 tsp Sugar
- 0,5 tsp Salt
- 200 ml Milk
- Clarified butter for frying
- 300 g Creme fraiche Cheese
- 2 small Red onions
- 250 g Vendace roe
- Fresh dill
- It doesn’t always have to be caviar? And why not?? Well, strictly speaking, only the eggs from the sturgeon count as caviar, but the small whitefish eggs are not to be despised either and are much more affordable… .However, even here it is difficult to get a good taste on the tongue. Most of the vendace roe I find in the supermarket (if I can find it at all) is pretty salty! I buy the vendace roe from Dieckmann & Hansen. It’s delicious, not too hard and mildly salted. I think the little vendace nibbles are great with an aperitif or as a hearty addition to high tea … and this is how it’s done:
- Mix the two types of flour together well and sift into a bowl, make a well in the middle and crumble the yeast into it. Pour the sugar over the yeast and pour some lukewarm water over it and mix the yeast with the sugar well. Dust with a handful of flour and mix again lightly. Cover and let this pre-dough rise in a warm place for about 30 minutes.
- Now knead the eggs, the salt and the rest of the water into the pre-dough, knead all the flour and let rise for another 30 minutes. Warm the milk slightly and stir it into the dough as well. The dough should have a thick, creamy consistency.
- In a large pan, heat 2 tablespoons of clarified butter and fry blinis in portions: For each blini, add 1-2 tablespoons of batter to the pan, let it flow slightly and fry until golden brown on each side for 2 minutes over medium heat. That makes pretty little blinis. They taste best fresh!
- Top with creme fraiche, vendace roe and a little onion cubes, a little dill looks great on the blinis … and now please enjoy immediately!
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