05 Aug Rye Fluffy Blini with Salmon Roe Dill and Sour Cream
This Rye Blini recipe is an homage to my childhood favorite Oladki blinis that my mom often made for breakfast – thick, fluffy, and perfectly golden brown. An absolute culinary perfection. She always served them with a dollop of luscious, incredibly rich, sour cream she brought from the local bazaar (Ukrainian farmers’ market). Sometimes I wouldn’t even wait until she put the sour cream into a bowl. I would deep the whole pancake right into a sour cream jar which would make my mom furious. Obviously, her anger wouldn’t stop me from doing the same thing next time. Sorry mom, lol.
My Rye Blini are a little bit more modern, then my mom’s Oladki, with rather unusual flour blend. I used a mix of all-purpose, dark rye, and whole wheat flours to make the flavor and texture more interesting. I think it worked out amazingly well. Especially when served with salmon roe and sour cream dip. This thick and creamy dip is my take on a classic blini and caviar combo, just with some extra ingredients. I added a handful of chopped herbs, minced shallot, garlic, lemon zest, and a generous amount of cured salmon roe. The dip turned out so good that I can eat with a tablespoon, and don’t even need more blinis. Also, this sour cream dip will go amazingly well with Draniki aka Crispy Potato Pancakes.
Where to Buy Caviar for Rye Blini?
If you’re wondering where do find good quality cured salmon roe (by the way trout roe will work equally great), my favorite comes from Alaska. You can buy it at any Russian store nearby, Whole Foods, Costco, or even from Amazon. I prefer getting it from a local Russian store because they always have a decent selection and often sell it in large 1 pound boxes. A large box is my favorite size when I have people coming over, plus I can always freeze the leftovers for later. Salmon roe is surprisingly freezer friendly.
Rye Blini with Salmon Roe, Dill, and Sour Cream
For the Blini:
- 7 oz whole milk plain yogurt
- 1 large egg
- 2 teaspoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup all-purpose flour
- 3 tablespoons dark rye flour
- 2 tablespoons whole wheat flour
- 1/4 cups sunflower or vegetable oil for frying
For the Sour Cream Dip:
- 1 cup full fat organic sour cream
- 2 tablespoons cured salmon or trout roe
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1/2 tablespoons finely chopped shallots
- 1/2 small garli clove minced
- salt to taste
- ground white pepper to taste optional
- In a medium bowl gently whisk the yogurt, egg, salt, sugar, and baking soda.
- Continue whisking, gradually add all flours. Mix until you get a smooth and thick batter. Cover the bowl with plastic wrap and let the batter rest for 15 minutes.
- Meanwhile, mix all the ingredients for a sourcream dip in a small bowl. Cover the bowl with a lid of plastic wrap and refrigerate until needed.
- Preheat 1/4 cup of the oil on a large frying pan over the medium-high heat. Reduce the heat to medium-low, and drop a small scoop (about 2 tablespoons) of the batter into the hot frying pan and cook until the bottom is crispy and golden brown and the top is not runny anymore. It will take a couple of minutes. Then flip on the other side and fry for 2 to 3 more minutes, or until crispy and golden. Transfer to a platter lined with paper towel to absorb the excess oil. Repeat the same steps with the remaining batter.