Blinis with Danish Caviar (Stenbiderrogn)
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. 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.
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!
Blinis with Danish Caviar (Stenbiderrogn - Lumpfish Roe)
Makes about 24 blinis
Blinis
200g whole milk >3% (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
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