Best 5 Blini With Sour Cream And Caviar Recipes

POTATO BLINI WITH CAVIAR

Steps:

• Heat oven to 200 degrees F.
• Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
• Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
• In a small bowl, stir together sour cream, remaining horseradish, and dill.
• Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.

CAVIAR AND BLINIS

Steps:

• 1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
• 2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
• 3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
• 4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
• 5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).

BLINIS WITH RED CAVIAR

Steps:

• Scald the milk and set aside
• Dissolve the yeast in four tablespoons warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Separate the eggs. Beat the yolks until thick and sticky. When the milk has cooled to luke warm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place for about two hours, or until doubled in bulk.
• Whip the eggwhites until they stand in stiff peaks. Fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side.
• Wrap the pancakes in a napkin and keep them warm in the oven as you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar and rolls it like a crep

BLINI (RUSSIAN PANCAKES)

Steps:

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

RUSSIAN BLINIS WITH CAVIAR

Steps:

• Scald the milk and set aside.
• Dissolve the yeast in one-fourth cup warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
• Whip the egg whites until they stand in stiff peaks and fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.