Feb 8, 2010

Mini blinis with horseradish cream and caviar

You can buy packets of blinis from most good supermarkets or you can easily make them yourself.  Serve them cold if you want to prepare these canapés ahead, but they're even better warm.

12 mini blinis (or see recipe below),
6 tbsp Crème Fraîche or sour cream,
3/4 tsp grated lemon zest,
3/4 tsp creamed horseradish,
1-2 tbsp caviar,
Snipped fresh chives for sprinkling (optional)

Preheat the oven according to the package instructions for heating the blini. Combine the Crème Fraîche with the lemon zest and horseradish and set aside.

Place the blinis on a baking sheet and warm through for about 5 minutes or according to the package instruction. Arrange the blinis on a serving platter.

Top each blini with a spoonful of the  horseradish cream and about 1/4 tsp caviar. Sprinkle with snipped chives, if desired, and serve.

For homemade blinis ( about 30 small blinis with a diameter of 5 cm ):

1 teaspoon dried yeast
2/3 cup milk
2 tablespoons sugar
2 eggs, separate the yolks from whites
1 cup regular flour
3 tbsp butter, melted
vegetable oil for frying

Dissolve yeast in warm milk, add sugar, flour and egg yolks, mix well. Leave on for a half-hour in a warm place. Beat whites with a pinch of salt until soft peaks. Add the cooled butter in the dough, then carefully add the beaten whites.

Grease frying pan with a bit of oil. Spread the dough with a spoon and fry for 2 minutes on each side.

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