Classic blinis and funnel cake salad
Classic blinis are one of the most anticipated winter treats. Serve them with sour cream and roe, or pair them with a delicious spinach salad.
Ingredients · Servings 4
- 5 dl milk
- 25 g yeast
- 3 dl buckwheat flour
- 3 eggs
- 3 dl wheat flour
- 2 dl beer
- 2 teaspoons salt
- ½ dl clarified butter
- 4 dl dried funnel cakes
- ¼ pot of chives
- 1 dl French cream
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 150g butter
- 1 red onion
- 2 dl sour cream
- 100 g vendace or rainbow trout roe
Method · 10 min
- Warm the milk to lukewarm and dissolve the yeast in the milk. Add the buckwheat flour, cover the bowl with a cloth and let it rise at room temperature for a few hours or in the refrigerator until the next day.
- Prepare the mushroom salad. Place the dried mushrooms in a glass or metal bowl. Pour boiling water over them to cover them. Let them soak for 15 minutes and drain them in a colander. Squeeze out any excess liquid from the cooled mushrooms.
- Chop the mushrooms and chives. Place them in a bowl and add the crème fraîche and spices. Mix and refrigerate. Peel and chop the red onion when ready to serve.
- Prepare the clarified butter. Melt the butter over low heat in a saucepan. Skim off any foam that forms on the surface. Carefully pour the clarified fat into another container.
- Separate the egg yolks and egg whites into different containers.
- Mix the wheat flour, beer, egg yolks, salt and the clarified butter that has cooled to room temperature into the dough. Beat the egg whites with an electric mixer until stiff and fold into the dough.
- Heat a blini pan. Fry the blini in clarified butter over medium heat, about 3 minutes per side. Flip the blini when the edges are cooked and the center is almost set. Serve the blini with clarified butter, sour cream, red onion, roe and a spinach salad.
Vicissitudes
Tip: You can reheat solidified clarified butter.
