Blinis are the awaited food season at the beginning of the year.
Blini season is here again. It’s perfect as a bite-sized frosty food.
Blinis are surprisingly easy to serve, because the preparations can and should be done ahead of time. Don’t leave the dough until the last drop. Start today, eat tomorrow.
The secret of successful blinis is the sum of several things. The dough must be made the day before, and it is allowed to rise in a warm place overnight.
Just before baking, lightly clarified butter is mixed into the dough, as the whey of regular butter curdles easily. Clarifying butter means removing whey protein from butter. Clarified can withstand a higher frying temperature than regular butter.
A well-beaten egg white is also added to the dough just before baking. The egg white gives the necessary fluffiness to the dough.
Baking blinis also has its own tricks.
– The pan must be hot. If you put the dough on a cold pan, the fat will remain inside the blini. If the dough, on the other hand, is freshly made, the dough will remain lumpy, not puffy, chef Risto Mikkola advises.
A cast iron pan is the best choice for a blini maker. Instead of real blini pans, you can also use a pancake pan.
Blini is seasonal food at its best. Just thinking about this delicacy makes my tongue water.
– In winter, the blini snaps nicely in the mouth. I’m looking forward to eating a thick, good blini with different fillings. From my years in restaurants, I remember how in February we started baking blinis on the job. It is still a guaranteed product that Finns like, says Mikkola.
He eats blinis once a year. Although blinis are a seasonal dish, some people also eat them at Christmas and August with crabs.
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This is how you clarify butter
1. First, melt the butter in a saucepan while slowly boiling. The pale foam that has risen to the surface of the butter is skimmed off. Cook on low heat for ten minutes. Let the butter stand for ten minutes until the whey has completely settled. When you collect the clarified butter, be careful not to mix the whey on the bottom with it.
2. Another way to recover the clarified butter is to put the entire pot in the refrigerator for a day after cooling. The next day you can separate the whey from the congealed butter.
Blini
250 g buckwheat flour
200 g wheat flour
30 g fresh yeast
3 dl of milk
1 bottle of beer (3.33 dl)
3 eggs
1 teaspoon of salt
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1. Mix yeast, flour, milk and beer together. Leave at room temperature for at least six hours, preferably overnight.
2. Separate the egg whites from the yolks. Beat the egg whites until light foam. Add the egg yolks to the flour mixture. At the end, fold in the whipped egg whites and season with salt.
3. Fry the blinis in plenty of clarified butter on medium heat for a few minutes on both sides. The blinis should be crispy on the surface and soft in the middle. The color is golden brown.
Root salad
1 large boiled potato
2 carrots boiled
1 pickle
2 ripe beets
1 red onion
2 boiled egg whites
0.5 points of dill
0.5 pnt chives
0.5 dl rapeseed oil
salt
pepper
1. Peel and dice the ripe vegetables. Chop the red onion, dill and chives. Dice the egg.
2. Mix all ingredients together. Season with salt and pepper.
Egg-herring cream
2 egg yolks, boiled
1 matjessil fillet
2 dl mayonnaise
0.5 dl matjessil broth
salt
pepper
1. Put all the ingredients in a blender and blend until smooth. Season with sugar and pepper if necessary.
Roe
50 g of whitefish roe
50 g rainbow trout roe
1. Finish the dish with whiting and rainbow trout roe.