Blinis with rockfish roe

Spring is on its way, the rockfish roe has landed and is available fresh and delicious at the fishmonger. Rockfish roe is in season from February to the beginning of May, depending on the weather. The fresh rockfish roe is fantastically delicious in the company of freshly made blinis, creme fraiche, dill, red onion and a glass of cool white wine. It's the taste of spring!

Working time 25 minutes.

Number of people: 4.

Freezable Yes

Stonefish roe on blinis

1 hour 30 minutes.

25 min.

2 days

And

4 pers.

while I'm cooking

Blinis

2 dl milk, room temperature

20 g yeast

100 g buckwheat flour

50 g wheat flour

1 egg

½ tsk salt

1 tablespoon butter, for frying

Additionally

200 g stonefish roe, fresh

1 dl crème fraîche 38%

1 red onion, finely chopped

1 handful chives, finely chopped

1 handful fresh dill

Put milk in a bowl and stir yeast into the milk, then whisk in buckwheat flour, wheat flour, salt and egg yolk into the dough. Set the egg white aside for later.

Let the dough rise with a clean tea towel on the kitchen counter for 1 hour.

Beat the egg whites until stiff and carefully fold them into the batter.

Melt butter in a pan and add small dollops of dough with a tablespoon. Fry the blinis until golden on both sides.

Serve the warm blinis with rockfish roe, crème fraîche, red onion, chives and dill.