Easy to make blinis with buckwheat, whitefish roe, salted mushrooms, onion, pickled cucumber and sour cream

I decided to convert this delicious traditional dish into a little quicker one to prepare. Normally you´d need to mix the batter the evening before and let it rest overnight. That way you´ll make the blinis fluffy and nice. In my version you´ll get it done in just a couple of hours.

The batter:

4 dl milk
20 g yeast
3 1/2 dl buckwheat flour
2 dl wheat flour
some rapeseed oil or melted butter
3 egg yolks (save the whites for later use)
1 1/2 dl beer ( a lager will do)
2 dl sour cream
1 tsp salt

Warm the milk into 38 C. Add the yeast and mix well. Add the other ingredients and mix with a whisk into a nice batter.

Make a warm water bath to speed the process up and put your bowl on it. This will speed up the process dramatically!

The condiments:

While you wait, just prepare the salted whitefish fish roe (or caviar), chop the onion, salted mushrooms and the pickled cucumber. Capers do also very well with this dish. Mix also some sour cream to top the portions with.

Whip the egg whites into a fluffy mixture and mix it carefully into the batter just before frying.

My batter looked like this after two hours:

Fry the blinis in a blini pan, with quite some butter like this:

The final portion might look like this or even better. This picture is taken with a mobile phone camera.