Blini With Caviar And Yogurt Topping Recipes

RUSSIAN PANCAKES - BLINI

Steps:

• In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
• Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
• Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!

SMOKED SALMON BLINIS

Steps:

• 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.
• 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter's melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it's all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

BLINI WITH CAVIAR AND YOGURT TOPPING

Steps:

• Place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels.
• Place the yogurt in a bowl, and stir in the onion, chopped eggs, chives and caviar. Season with salt and pepper. Refrigerate until ready to use.
• Warm the blini in a low oven or in a microwave. Top each with a spoonful of the yogurt mixture and serve.

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

WHOLEWHEAT BLINIS WITH AMERICAN CAVIAR

Steps:

• Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes.
• Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise).
• Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. DO AHEAD: Can be made 2 hours ahead. Rewarm uncovered in 350°F oven 5 minutes.
• Serve blinis with sour cream and caviar.

BLINI WITH SMOKED SALMON

Steps:

• Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
• To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

BELUGA LENTIL CAVIAR ON BUCKWHEAT BLINIS

Steps:

• In fine-meshed sieve, rinse lentils, removing any tiny stones and debris. In small saucepan, bring 2 cups (500 mL) water and 1/4 tsp (1 mL) salt to a boil. Add rinsed lentils. Reduce heat to medium and cook, uncovered, for 15 minutes, or just until lentils are tender but still hold their shape. It's best to be slightly undercooked. Drain well and transfer to medium-sized bowl. Add red pepper and onion and gently fold together. Set lentils aside to cool while making blinis.
• In medium-sized bowl, combine all-purpose and buckwheat flours, baking powder, baking soda, and salt. Stir to blend. In small bowl, whisk together milk, egg, oil and lemon juice. Add to dry ingredients and stir until smooth.
• Line baking sheet with parchment and set aside. Lightly brush large nonstick frying pan with a little oil. Heat pan over medium just until a drop of water bounces when added.
• Drop batter, 1 Tbsp (15 mL) at a time, into hot frying pan, leaving space in between. You want batter thin enough so each blini will spread out to about 2 in (5 cm) in diameter as it cooks. If batter appears too thick, whisk in a tiny splash of additional milk.
• Cook blini until bubbles form on the surface, about 1 to 2 minutes. Then flip with thin spatula and continue to cook for 1 more minute, until light golden brown. Transfer to lined baking sheet in single layer. Add a piece of parchment between layers as needed. Cover and set aside. Blinis can be refrigerated up to a day.
• To serve, top blinis with equal amounts of yogurt, lentil mixture, capers, a pinch of za'atar, and a sprinkling of chives.

YOGURT BLINI BAR

Steps:

• In a large bowl, whisk together the all-purpose and almond flours, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs, vanilla, milk and yogurt. Add the wet ingredients to the dry and stir together until just combined.
• Preheat a griddle pan over medium heat. Grease the pan with the butter. Pour 1 tablespoon of the batter per blini onto the hot griddle. Cook until small bubbles begin to form on the surface, about 1 minute. With a spatula, flip the blini and cook until golden brown on the reverse side, another minute. Repeat with the remaining batter.
• Serve the blinis warm with the topping bar!

BELUGA LENTIL 'CAVIAR' WITH POTATO BLINI

Steps:

• 1 For the "caviar": Rinse the lentils
• 2 Combine them with the water, kombu and salt in a small pot over medium-high heat
• 3 Bring to a boil, then reduce the heat so the mixture is barely bubbling around the edges; cover and cook until the lentils are just tender, 20 to 25 minutes
• 4 Allow the lentils to cool in the liquid
• 5 Discard the kombu, then drain the lentils and stir in the olive oil
• 6 For the blini: Combine the potato, water and butter in a microwave-safe dish; cover and microwave on HIGH for 6 minutes, until the potato is tender
• 7 Cool
• 8 Combine the flour, baking powder, salt and sugar in a large mixing bowl
• 9 Whisk together the egg and buttermilk in a small bowl
• 10 Run the cooled potato mixture through a ricer into the bowl with the flour mixture
• 11 (If you don't have a ricer, mash very thoroughly with a potato masher or fork
• 12 ) Whisk the buttermilk mixture into the flour-potato mixture
• 13 Pour 1 tablespoon of canola or vegetable oil into a large skillet over medium heat
• 14 Once it shimmers, add batter 1 tablespoon at a time to form small pancakes
• 15 (You'll be able to fit about 5 blini at a time in a 12-inch skillet
• 16 ) Cook until bubbles form all over the blinis' surface and the blini are deeply browned on one side, 2 to 3 minutes; carefully flip and cook on the second side, then transfer to a plate
• 17 Working in batches, cook the remaining blini, adding oil to the pan between batches if it looks dry
• 18 To assemble, top each blini with crème fraîche and a teaspoon of beluga lentils
• 19 Sprinkle with coarse sea salt, if desired, and garnish with fresh dill