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Buckwheat blinis with crème fraîche & lumpfish roe


If champagne ever had a tiff with oysters, these tasty Russian canapés would definitely take their place in the 'best friend' category.​

The thought of blinis fills my mind with fancy dinners, bubbles, black ties, grand chandeliers and long flowing dresses. I'm definitely a dreamer. In reality I'd eat blinis any time. As long as champagne and friends were involved. Is there really any better excuse for bubbles and beautiful food? I think not.

I always thought blinis would be difficult to make, so I have successfully avoided them like the plague, until fate would have it that I could not source any pre-made blinis for my luxurious black focused "Dinner from the Darkside". Panic set in. The horror. Could I manage the giant 'hassle' of making blinis from scratch while preparing the rest of the menu? There was no better time than now, and I must let you all in on a secret I discovered; they're easy. REALLY easy.

Follow this simple recipe and you'll soon be devouring these delicious mouthfuls in no time while dancing below the sparkling chandeliers of your grand chateaus in your flowing dresses and smart tuxedos, sipping vintage Krug and... Oh. Wait... While sitting with friends, sipping sparkling wine, listening to music from your early 20's and having a few giggles. Sounds perfect to me!

A platter of deliciousness

INGREDIENTS

Makes approximately 30 blinis - depending on size

Blinis

1 egg

3/4 cup of milk

1/2 cup buckwheat flour

1/2 cup self-raising flour

1/2 tsp caster sugar

A crack of sea salt

30g butter for cooking

Garnish

Crème fraîche (or sour cream)

Black lumpfish roe

Chives

METHOD

1. In a bowl mix the milk and egg together with a fork.

2. Sift the buckwheat and self-raising flours, sugar and salt into a separate bowl. Make a small well in the centre and gradually pour the milk and egg mixture into the flour, mixing with the fork.

3. Once combined, place the bowl into the fridge for 30 minutes.

4. Heat a non-stick frypan to a medium high heat. Use a teaspoon to spoon mixture onto the pan, cooking 4-6 blinis at a time. Flip when a couple of bubbles rise to the surface. Remove to drain on paper towels between batches. Continue cooking the blinis until you have no batter remaining.

5. When the blinis are cooled, top with a dollop of crème fraîche, small amount of the lumpfish roe and some finely sliced chives.

6. Serve with bubbles!

You definitely won't be disappointed with this blini recipe. Whip these up and serve them next time you have friends or family around and watch them disappear before your eyes!

WINE SUGGESTION

Definitely bubbles. Any dry bubbles will work perfectly with these light bites, topped with the devine salty flavours of the sea. Try a French champagne (vintage or non-vintage), a cuvee, an Italian prosecco, Australian or New Zealand sparking whites or a fresh Spanish cava.

Any fresh tasting cocktail would also work well!

Follow @tippleandfodder on Instagram for more of the "Dinner from the Darkside" recipes being revealed this week to inspire your black themed Halloween dinner party or simply to tickle your tastebuds.

If you have any variations or recipes you'd like me to feature, please pop onto Instagram and follow @tippleandfodder to leave suggestions on my posts.

Follow me as I eat my way around Sydney's Inner West and beyond! All Blog previews will be advertised via Instagram.

For all enquires please email: hello@tippleandfodder.com

People who love to eat

are always the best people.

- Julia Child