Homemade Buckwheat Blinis 🥞 (Oladyi/Oladi) with Löjrom (Vendace roe)

buckwheat flour

🥗Healthier: quinoa flour

💰Cheaper: whole wheat flour

Quinoa flour offers a gluten-free option, while whole wheat flour is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

smoked salmon

🥗Healthier: smoked trout

💰Cheaper: canned salmon

Canned salmon is a budget-friendly alternative with similar flavor.

caviar

💰Cheaper: fish roe

Fish roe provides a similar taste at a lower cost.

Warm the milk until lukewarm, but do not boil it.

Combine the normal flour, buckwheat flour, salt, and dry yeast in a bowl and mix with a whisk.

Separate the yolks from the egg whites.

Whisk the egg yolks and add the sour cream, mixing until there are no lumps.

Add the dry mixture to the egg yolk and sour cream mixture and mix until smooth with no lumps.

Put the mixture in the fridge and let it rest for about 1 hour to start fermentation.

After an hour, whip the egg whites until stiff peaks form, testing by turning the bowl upside down.

Add a little of the whipped egg whites to the batter and whisk it in, then fold in the remaining egg whites gently until combined.

Put the batter back in the fridge for another hour.

Chop the dill and red onion finely, setting some dill aside for decoration.

Heat a pan and pour in the batter to form blinis, making three at a time.

Cook the blinis for about 40 seconds on the first side and 30 seconds on the other side until golden brown.

Keep the cooked blinis warm in a tortilla basket.

Serve the blinis with sour cream, red onion, and a dollop of roe on top, garnished with dill.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens