Caviar and blinis

What about serving caviar as an appetizers for New Years eve.
Someone told me that he rather have $150 of meat or fish than a few mouthfuls of fish eggs.
I agree, but sometimes it feels good to indulge oneself. It might not be good for your wallet, but good for one’s soul. That said, one can discuss how often indulging yourself is proper.
I saw this caviar from Rossini on instagram. I have not had any caviar in a while and they looked so tempting. I googled and found out that I could get some at Kastrup airport in Copenhagen.
From what I understand these eggs are from farmed sturgeons and not endangering the wild sturgeon population which is about to get extinct because of overfishing and just because of their roe.

When the opportunity came and I was in Copenhagen I of course picked up a small tin of caviar. The tin was beckoning me from the fridge so I had to make some blinis. It has been years since I made these buckwheat pancakes.

“Round is the blini, yellow gold and hot like the sun, the symbol of sublime days, rich harvests, harmonious marriages and healthy children.”
– Alexander Kuprin.

For 4 servings you will need

1 cup luke warm milk
10 g fresh yeast
1/2 cup buckwheat flour
1/4 cup plain flour
or use something gluten-free.
2 egg yolks
2 tbsp melted butter
2 beaten egg whites, soft peaks
Caviar
Sour cream
Chopped red onions

Pour the milk into a bowl and crumble in the yeast.
Add the flour and stir carefully until there are no more lumps, while stirring add the egg yolks, salt and butter, set the batter aside for an hour.
Fold the egg whites into the batter mixture.
Add a spoonful of the batter and fry for 45-60 seconds, until golden underneath, then turn over and cook for 30 seconds on the other side. Remove the blini and place onto kitchen paper. Repeat this process with the remaining batter. Keep the blinis warm.
To serve, arrange sour cream, chopped red onions, blinis and the caviar on a tray and serve yourself and enjoy the little feast with some vodka or Champagne.

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