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Blinis with Crayfish, Chives and Fresh Wasabi
Recipe: Charlotte Hamilton (Charlotte's Foodweb)
Blinis are a type of small pancakes, originally from Eastern Europe. Part of the batter is made with buckwheat flour, which is where the distinctive flavor comes from. To serve, blinis are topped with a topping of your choice, which is often something savory. They are often served as appetizers, amuses or entrees.
This dish is a variation on the classic with smoked salmon.
Recipe
4 people
1.5 hours
Ingredients
For the blinis
- 125 grams of buckwheat flour
- 75 grams of flour
- 5 grams of dried yeast
- ½ tsp salt
- 250 ml milk, lukewarm
- 2 egg yolks
- 2 proteins
Formatting
- 200 grams of crayfish
- 1 small, fresh wasabirhi hem (take note, you can only grate these with a real wasabi grater. An ordinary kitchen grater is unsuitable)
- 50 grams of sour cream
- chives
Preparation
- Mix the buckwheat flour, flour, yeast and salt in a bowl. Add the milk and egg yolks and whisk into a smooth batter, without lumps.
- Let the batter rise, covered, in a warm place for 1 hour.
- Beat the egg whites in a clean, grease-free bowl until stiff. Carefully spoon the beaten egg whites into the risen batter.
- Heat the skillet on the stove and melt a knob of butter in the pan. Using a ledel, pour 3 small mounds of batter into the pan. Let it bake gently over medium heat until the top is dry. Turn them over using a spatula and fry the other side as well.
- Season the crayfish with salt and pepper. Cut the chives into fine rings.
- Place a tablespoon of crayfish on a blini.
- Add a teaspoon of sour cream and finish with freshly grated wasabi and the chopped chives. Serve immediately.