By and large one of the most popular red caviar pairings is blini with salmon roe. Blini, also known as Russian pancakes, are yeast-leavened buckwheat pancakes, traditionally served with sour cream and topped with a caviar. From the red caviar selection salmon roe is the preferred topping but trout roe would also be a good alternative. Below we provide for you a delicious New York Times recipe for Russian blini buckwheat style. For those who prefer a plain crepe-like blini check out the link to this recipe from The Greatest Dishes: Around the World in 80 Recipes by Anya Von Bremzen.
Ingredients
1 1/2 cups milk
1 package granular yeast
1 1/2 cups unbleached white flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon sugar
4 eggs, separated
1/4 pound unsalted butter, melted
6 ounces red caviar
2 cups sour cream
Preparation
- Scald the milk and set aside.
- Dissolve the yeast in one-fourth cup warm water.
- Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
- Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
- Whip the egg whites until they stand in stiff peaks and fold them into the batter.
- Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
- Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.
YIELD
6 – 8 servings
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