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Serve the blinis with caviar and soured cream, smoked salmon, halibut, bream or
eel.
CAUCASUS BLINIS
(Makes about 20 pcs)
300gr plain flour - 10g fresh yeast - 500mL milk - 2 eggs, separated - a knob of
butter (melted) - 2.5mL salt
Cooking time: about 2,5 mins on each side.
Blend the yeast with 75mL of lukewarm milk and leave to stand for 10 mins.
Place the flour in a bowl and make a hollow in the centre.
A little at a time. Mix in the remaining milk. Add the yeast, egg yolks, melted
butter, and salt. Leave to stand in a warm place for about 1 hour.
Just before cooking the blinis, beat the egg whites until stiff and fold into the
batter.
Serve the blinis with caviar.
Variation:
For sweet pancakes add 15mL of sugar to the batter and serve with jam, fresh
fruit, etc.
BLINIS WITH SMOKED HERRINGS
Basic Caucasus or Buckwheat blini batter - 2 smoked herrings - 2 small onions - 1
natural yoghurt – 100mL soured cream - parsley (chopped) -l5mL cumin seeds -
250mL of milk.
Cooking time: about 2,5 mins on each side.
To remove the salt from the herrings, place in a dish and leave to soak in the milk.
Remove from the milk, dry with kitchen paper and place on a chopping board.
Cut off the heads, carefully remove the skin (start by taking off a little w ith the
point of a knife and then pull), remove the bones and cut the fillets into pieces
about 2cm in size.
Peel the onions and cut into thin rings.
Mix with the herring pieces so they pick up the flavour while preparing the sauce.
In a bowl, add the yoghurt and soured cream.
Beat together until thoroughly mixed.
Add the parsley and cumin seeds.
Mix in the herring pieces and leave for 1 hour for the flavour to develop.
Serve with the hot blinis.
MATEFAIMS
This type of Russian pancake was prepared in times of hardship, and made as a
treat for the menfolk.
MATEFAIM BATTER
(Makes about 20)
12
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