Shrimp Blini
Serves 6 - 8
BLINI
- 1 cup (125 g) all-purpose flour
- 1 cup (125 g) buckwheat flour
- 1/2 tsp salt
- 1/2 tsp quick-rise dried yeast
- 1 3/4 cups (450 ml) milk, warmed
- 1 egg, separated
- sunflower or corn oil for frying
TO SERVE
- 2 2 1/2-0Z (75-g) jars lump fish caviar (1 red, 1 black)
- 1/4 lb (125 g) cooked peeled shrimp
- lemon wedges and fresh chives to garnish
STEPS :
- In a large bowl, mix together the plain and buckwheat flours, salt, and quick-rise
dried yeast.
- Gradually beat in the warm milk to make a smooth batter. Cover and leave in a warm
place for about 40 minutes until the mixture is frothy and has doubled in volume.
- Beat the egg yolk into the flour and yeast mixture. In a second bowl, whisk the
egg white until stiff but not dry, then fold into the mixture.
- Heat a large nonstick skillet or griddle, brush with oil, and heat until the oil
is hot. Spoon about 2 tbsp batter into the pan for each blini; you should be able
to cook 3 or 4 at a time. Cook the blini over medium heat for 2-3 minutes, or until
bubbles rise to the surface and burst.
- Turn the blini over with a spatula and cook for 2-3 minutes longer, until golden
on the other side. Wrap the cooked blini in a dish towel and keep them warm.
- Cook the remaining batter in batches until all the batter is used up, lightly oiling
the pan between batches.
- To serve, arrange the blini on warmed plates, with spoonfuls of red and black lumpfish
caviar, shrimp, and light sour cream. Garnish with lemon wedges and fresh chives.
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