In this sophisticated appetizer, the blinis are topped with American caviar, a delicious alternative to the pricey imported stuff.
Ingredients
Makes about 28
Step 1
Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes.
Step 2
Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise).
Step 3
Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. DO AHEAD:Can be made 2 hours ahead.Rewarm uncovered in 350°F oven 5 minutes.
Step 4
Serve blinis with sour cream and caviar.
We like the Carolina Rainbow Trout Caviar from North Carolina. A two-ounce jar costs only $44 (sunbursttrout.com).
How would you rate Wholewheat Blinis with American Caviar?
Leave a Review
Reviews (3)
Back to TopI only used the recipe for the blinis (not the toppings) and it was fabulous! I did change several things (but I'm sure the original recipe would have worked just as perfectly). (1) I used 2% Lactaid milk instead of whole milk (2) I used plain Greek yogurt instead of sour cream (3) I made this as an entree and so made each blini using 2 tbl. of batter and cooked them for 1 min 30 sec on each side. Instead of caviar and sour cream, I topped the blinis with some more of the plain Greek yogurt mixed with chopped fresh dill, lemon juice, salt, and pepper, and topped the yogurt mixture with smoked brook trout. I garnished it with dill. It was amazing!! I was pleasantly surprised the batter worked EXACTLY as described - even to the little bubbles forming between 2.5 and 3 hours!
ohakkila
6/4/2011
I used this recipe when I was out of buckwheat flour. The recipe works fine and the blinis are tasty, but without the more intense flavor of buckwheat. The dill in the batter adds a nice, subtle addition that works well the way I served them -- with smoked salmon and sour cream. Using Quick Rise Yeast really saves time.
Anonymous
Durango, CO
12/23/2010
Quite good and easy to make. The batter kept beautifully in the fridge overnight, as well. (I heated them up like "regular" morning pancakes for the kids the next morning).
erennie
Charlotte, NC
1/5/2009
