Blinis with gravlax and roe

Soft Russian-style blinis with yeast and buckwheat, topped with crème fraîche, gravlax and fish roe. A festive and elegant Easter starter.

Ingredients

• 1 dl buckwheat flour
• 1 dl plain flour
• 2 dl lukewarm milk
• 7 g instant yeast
• 1 egg
• 0.5 tsp salt
• 1 tsp sugar
• 2 tbsp butter (for frying)
• 1 dl crème fraîche
• 200 g gravlax, thinly sliced
• 50 g vendace roe or lumpfish roe
• Chopped chives to garnish
• Lemon wedges

Method

1. 1Mix the yeast, sugar and lukewarm milk. Leave for 5 minutes until foamy.
2. 2Add buckwheat flour, plain flour, egg and salt. Stir into a smooth batter. Leave to rise covered for 45–60 minutes.
3. 3Fry the blinis in butter in a small frying pan: pour about 2 tbsp batter per blini. Cook until bubbles form, flip and cook for another 1 minute.
4. 4Arrange the blinis on a plate. Add a dollop of crème fraîche to each.
5. 5Place a slice of gravlax and a small spoonful of roe on each. Scatter chopped chives and serve with lemon.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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