Sevruga Caviar With Dal Blinis Recipes

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BLINIS WITH SMOKED SALMON AND CAVIAR



Blinis with Smoked Salmon and Caviar image

There's no more festive or luxurious party snack than buckwheat blinis with caviar and smoked salmon, but with chef Jenn Louis's recipe, they're easy to make at home.

Provided by Jenn Louis

Categories     appetizer

Time 2h15m

Yield 6 servings

Number Of Ingredients 12

1 cup whole milk
5 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1/4 teaspoon kosher salt
1 1/4 teaspoons active dry yeast
2 large eggs, lightly beaten
4 ounces crème fraîche
4 ounces smoked salmon
2 ounces caviar of your choice
minced chives

Steps:

  • Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½-1¾ hours.
  • After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate-the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
  • Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar-the more the better!

BUCKWHEAT BLINI



Buckwheat Blini image

These savories were originally crumbly pancakes with a strong buckwheaty, yeasty flavor. Nowadays, they're more cohesive, subtle, and sophisticated. Served with spoonfuls of creme fraiche and sevruga caviar, blini make wonderful hors d'oeuvres alongside glasses of chilled vodka.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30

Number Of Ingredients 11

1 envelope (1/4 ounce) active dry yeast
1/2 cup warm water (110 degrees)
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
3/4 cup plain yogurt
1 tablespoon unsalted butter, melted
1/2 teaspoon sugar
2 large eggs, separated
1 to 3 ounces caviar, such as sevruga, for serving
Creme fraiche, for serving

Steps:

  • Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.
  • Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.
  • Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.

BELUGA LENTIL CAVIAR ON BLINI



Beluga Lentil Caviar on Blini image

Provided by Roberto Martin

Categories     Appetizer     Cocktail Party     Vegetarian     Wedding     Legume     Lentil     Shower     Healthy     Vegan     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Kosher

Yield Makes 18 blini

Number Of Ingredients 17

Beluga Lentil Caviar
1/2 cup black beluga lentils
2 cups water
2 teaspoons kosher salt
2 tablespoons minced capers, packed in brine
2 tablespoons brine from the caper jar
Vegan Sour "Cream"
4 tablespoons vegan mayonnaise
1 tablespoon Miso Mayo or white miso paste
Blini
1/2 cup buckwheat flour
1/2 cup organic, unbleached, all-purpose flour
2 teaspoons baking powder
1 1/4 cups nondairy milk (almond, soy, or rice)
3 tablespoons vegan butter, melted
Vegan butter or nonstick cooking spray, as needed
1/2 bunch fresh chives, minced for garnish

Steps:

  • Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
  • Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
  • Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
  • Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
  • Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
  • Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.

RUSSIAN BLINIS WITH CAVIAR



Russian Blinis With Caviar image

Provided by Moira Hodgson

Categories     appetizer

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 456 milligrams, Sugar 5 grams, TransFat 0 grams

BLINIS



Blinis image

Provided by Food Network

Categories     appetizer

Time 1h55m

Number Of Ingredients 7

1/2-ounce fresh yeast
1 cup milk, warmed
2 large eggs, separated
1 cup sour cream
4 ounces all-purpose flour
1 teaspoon salt
Oil for frying

Steps:

  • Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream.
  • Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.
  • Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.

HIZIKI CAVIAR WITH CORNMEAL BLINI



Hiziki Caviar with Cornmeal Blini image

Provided by Food Network

Categories     appetizer

Yield 1 1/2 cups of hiziki caviar

Number Of Ingredients 24

6 tablespoons of hiziki
2/3 cups of unfiltered apple juice
2 tablespoons of shoyu
1/3 cup of water
2 teaspoons of sesame oil
1 3/4 cups of diced onion
1 tablespoon of minced garlic
1 small piece of ginger root, peeled
1 tablespoon of lemon juice
Sea salt to taste
Chopped parsley or chives as garnish
Cornmeal blini, recipe follows
1/2 cup of cornmeal
1/2 cup of whole wheat pastry flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
1 tablespoon of corn oil
1 tablespoon of maple syrup
1/2 cup of vanilla soy milk
1/4 cup of water
1 1/4 teaspoons of rice or apple cider vinegar
3 tablespoons of parsley, chopped
Hiziki caviar, recipe above

Steps:

  • Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold.
  • Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley. Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side.
  • To serve blini with hiziki caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley.

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