How To make Blini with Three Caviars
2 1/2 tb Sugar
2 c Milk
2 tb Unsalted butter, melted,
Plus additional for brushing -the griddle 1 c Buckwheat flour (available
-at natural foods stores and Specialty foods shops) 1 c All-purpose flour
1 ts Salt
2 lg Eggs, separated
3/4 c Well-chilled heavy cream
(Buckwheat Yeast Pancakes With Three Caviars) from 1989 a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour cream as an accompaniment about 4 ounces each black caviar, golden caviar, and salmon roe In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly. Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350~ F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe platter, covered with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm. Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream. Serves 18 with blini to spare. Source: Gourmet magazine, January 1991 - favorite recipes from old issues
How To make Blini with Three Caviars's Videos
Blini Caviar
This was absolutely devious and such a simple way to enjoy some caviar! Homemade blinis are always better than store bought and they are super simple to make!
Blini:
1 Cup of All Purpose Flour
1 Tbsp Butter
1 Tsp Salt
1 tsp Bakling Powder
1 Whole Egg
2/3 cup of Milk
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Blinis with Danish Caviar (Stenbiderrogn) | In Carina's Kitchen
Danish Caviar (Stenbiderrogn). It’s a more affordable (but still fancy) version of caviar. If you ever have the chance to try it, do. And if you decide to treat yourself to these tasty fish eggs, a homemade classical blini is the way to go.
It’s that time of year, friends. Spring is around the corner (sort of) and some delicious things are in season for just a short time. For example, lumpfish or lumpsucker roe. This weirdly named fish hides a delicious “caviar” treat during late January to April. It’s sometimes called Danish Caviar.
Enjoy Danish Caviar on homemade blinis, with crème fraîche, very finely chopped red onion, and perhaps a little sprig of dill. Blinis aren’t very difficult to make and taste far better than the store bought versions.
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
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Blinis with Danish Caviar (Stenbiderrogn - Lumpfish Roe)
Makes about 24 blinis
Blinis
200g whole milk 3% or over (2dl)
175g flour
60g buckwheat flour
2g salt (1 tsp)
12g dry active yeast (4 tsp)
2 eggs
180g crème fraîche 18% (2dl)
Butter to use while frying
Pour the whole milk into a pan and gently heat until lukewarm. To test that it’s not too hot, you should be able to comfortably put your little finger into the milk. Take the milk off the heat and set aside.
While your milk is heating up, sieve the flour into a big bowl. Mix in the buckwheat flour, salt and dry yeast. Give it a good stir to make sure the ingredients are equally distributed.
Separate the yolks from the egg whites. Set the egg whites aside in the fridge for later. Mix together the crème fraîche, milk and egg yolks.
Add the wet ingredients to the dry ingredients and mix well, until you have a smooth dough. Cover and leave in the fridge to rise for about 1 hour.
After the dough has risen in the fridge for 1 hour, whip the egg whites until they form stiff peaks. Add the egg whites to the dough and gently fold. Once incorporated, cover the dough again and leave in the fridge for about another 1 hour.
Heat up your pan on a medium heat (you might have a special pancake pan or blinis pan, otherwise a good old flat-bottomed pan will be just fine), and add some butter. Using a tablespoon, drop little rounds of batter into your pan. Once the blinis are bubbly on top and dry on the edges, flip over. Cook until done.
You can make these beforehand to keep in the fridge or freezer. Heat them up in the oven for a few minutes at 150C before serving.
To serve
150g lumpfish roe (stenbiderrogn)
150g crème fraîche 18%
1 finely chopped red onion or shallot
Fresh dill
Salt and pepper
To serve, top the blinis with crème fraîche, caviar/roe, finely chopped red onion, dill and season to taste with salt and pepper. You can also serve these with smoked salmon or other types of fish roe.
Enjoy!
Estimated nutritional values per portion (3 blinis not including toppings): kcal 223; fat 12.4g; carbs 22g; fiber 1.6g; sugars 1.7g; protein 6.2g
#blinis #caviar #fancyfood
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Real Blinis - How to Make Traditional Russian Luxury Pancakes with Caviar
Wanted to share a festive blini recipe I learned years ago while working at a fancy restaurant. Since I like cooking outdoors I decided to try to do it on a bonfire. This blini is perfect with caviar, sour cream and all kinds of smoked fish.
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Buckwheat Blini recipe
Day 1
- 10 g fresh yeast
- 300 g lukewarm milk
- 75 g water
- 150 g buckwheat flour
- 125 ml beer
Put it in fridge overnight or leave it at room temperature for 6 hours minimum
Day 2
- 225 g flour
- 3 egg yolks
- 100 g cream
- 2 tsp salt
- 100 g clarified butter
Leave it at room temperature for around 30-60 minutes.
- 3 egg whites
- 1 tbsp sugar
Whip the egg whites with sugar and fold in the batter.
Use a generous amount of clarified butter for cooking. Instead of a bonfire the blinis could be baked in a 200C oven for 12-15 minutes or smaller blinis could be fried on a pan!
Serve with
- sour cream
- shallots
- hard boiled eggs
- chives
- caviar
Enjoy!
Have you ever eaten caviar?
#caviar #blini #cooking #recipe
Enjoy this recipe!
Potato Blini | TCV
This is a great appetizer to make and it is very versatile. This is just one way of making it so don't limit yourself to just this recipe!
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Potato Blini:
- Yukon Gold Potatoes (200g)
- AP Wheat Flour (8g)
- Pastry Flour (8g)
- Salt (4g)
- Baking Powder (2g)
- Creme Fraiche (56g)
- Eggs (100g)
Lemon Garlic Aioli:
- Lemon Juice (20g)
- Lemon Zest (5g)
- Garlic (3 Cloves)
- Mayo (200g)
- Salt (½ Tsp)
- Olive Oil (½ Cup)
Avocado Puree:
- Avocado (3 Avocados)
- Olive Oil (½ Cup)
- Ascorbic Acid (3g)
- Salt (3g)
Crab Mixture:
- Crab Meat (1 Cup)
- Lemon Garlic Aioli (1 Tbsp)
- Dijon Mustard (½ Tbsp)
Instructions:
Cover potatoes in a pot with water and bring to a boil. Cook until fork tender
Temper the creme fraiche and eggs to room temp.
While the potatoes are cooking in a bowl combine all the dry ingredients.
Once potatoes are cooked, peel the potatoes and pass it through a fine sieve.
Add the creme fraiche with the potatoes while still hot with a spatula.
Combine potatoes, dry ingredients, and eggs and mixture with spatula.
Store in a squeeze bottle or piping bag.
For the aioli and the puree just combine the ingredients in a blender and blend.
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3 Ways to Eat Caviar
Caviar is one of the most luxurious foods in the world and it is absolutely delicious! In this video I will share 3 simple ways you can eat and prepare caviar. The caviar i used today was a 250 gram tin of Royal Ossetra Caviar. Comment down below if you want to see a Caviar and Fried chicken Video. Like and Subscribe for more!
Blini and caviar:
Caviar Sandwich:
A huge thank you to Imperia Caviar for the amazing Caviar Use code NIKO15 for 15 percent off!:
The cutting board that I use from John Boos Co:
My link tree contains most of my links including some products that I use and my other platforms. (Disclaimer some links under the affiliate/Ambassador section are affiliate links, I will receive a small commission for any click/purchase this helps support my channel and me as a creator):
My Recipe wesbite:
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#caviar #food #cooking #egg #seafood #luxury #luxuryfoods #cookingvideo #caviarrecipe #recipe #tutorial #fish #fisheggs #delcious