Rye Blini with Salmon Roe, Dill, and Sour Cream
These beautiful fluffy blini will be a hit at any party. Especially when served with luxurious sour cream and salmon roe dip. Don't forget to serve them with some ice cold vodka, preferabli in frozen shots.
Ingredients
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
Instructions
- 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.
Notes
If you made this recipe please tag @annavoloshynacooks on Instagram.