You know that spring is coming when the fresh Lumpfish Roe lands at your local fishmonger. Lumpfish Roe, or Caviar of the Nordics as it’s also called, is in season from February to early May, depending on the weather, and is wonderfully delicious in the company of freshly made blini, sour cream, red onion, dill, and a glass of cool white wine. That’s truly the taste of spring!
The small, delicious buckwheat blini, are perfect as a starter, as a snack or for lunch and can of course be accompanied by other types of fish roe, salmon or avocado tartar. We absolutely love this delicacy and intend to devour as many as we can this season.
Recipe
You will need:
Blini
• 2 cups milk
• 20 g of yeast
• 100 g buckwheat flour
• 50 g of wheat flour
• 1 egg
• 1/2 teaspoon salt
• 1 tablespoon butter
Topping
• 200 g of fresh Roe,
• Crème Fraîche
• 1 red onion, finely chopped
• 1 handful of fresh dill
How to:
- Slightly warm the milk and stir in the yeast.
- Whisk the buckwheat flour, wheat flour, salt and egg yolk into the milk.
- Let the batter rise with a clean towel for approx. 30 min.
- Whisk the egg white stiff and gently turn it into the dough.
- Melt butter on a pan and add small patties of batter with a tablespoon.
- Fry the blinis on till golden on both sides.
- Add a spoon full of Lumpfish Roe, Crème Fraîche, slightly chopped red onion and small twigs of dill on top of the blini.
Tip!
Serve them with tuna fish mousse and avocado, if your kids are not fans of Roe.
