Sunday, 27 October 2013


Blinis are a typical Russian/Slavic dish, Finland, being so close to the mighty Russia, has adopted blinis in its cooking and it is not unusual to find them as an appetiser all over Finland.
For cooking the blinis, there is a special pan, but if you don't have it, a small pan will do.
Big blini pan

  • 2 eggs
  • 5dl milk
  • 20g fresh yeast
  • 2,5 dl buckwheat flour
  • 1-2 dl plain flour
  • 2 tbsp butter
For the filling
  • Smetana
  • Salmon roe
  • Red Onion
  • Pickles

Heat the milk to be little bit over room temperature (around 35-40ºC), dissolve the yeast into the milk. Separate egg whites from the yolks, add the yolks to the milk as well as both flours and melted butter and a pinch of salt. Stir it quickly and cover with a clean cloth and let it rest for 30 min.
Whip the egg whites and add them to the batter just before cooking and after the 30min have passed.

Add a bit of butter to the blini pan and pour a scoopful of batter, turn the blini when small bubbles appear to the surface.

For the filling, whip the smetana until thick and creamy, chop onion in small dices, cut the pickles and serve each ingredient in small dishes so everyone can make its own blini.

If you don't like salmon roe, you can use seaweed caviar, or finely chopped ciboulette instead of onions, etc 
The blinis are a great base as to make a nice starter and you can put whatever you might imagine!

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