Blini`s met creme fraiche en zalmkaviaar

  • Frans, Borrelhapje
  • 10-20 min.
  • Geplaatst op 05-08-2008
  • Blini`s met creme fraiche en zalmkaviaar

    Blini`s met creme fraiche en zalmkaviaar

    Blini`s met creme fraiche en zalmkaviaar

Een chique borrelhapje!!

Deel dit recept

Ingrediënten 16 personen
VOOR DE BLINI`S
75 GR BOEKWETIMEEL
35 GR BLOEM
1 ½ TL BAKPOEDER
1 EI, LOSGEKLOPT
180 ML KARNELMELK
30 GR BOTER GESMOLTEN

65 gram crème fraiche
1 el grof gehakte verse bieslook
50 gr zalmkaviaar

Boodschappen bestellen
Voedingswaarde per portie
Voedingswaarde Eenheid
Energie 57,65 kcal
Koolhydraten 5,25 g
Eiwitten 1,73 g
Vetten 3,22 g
Benodigdheden
koekenpan

Bereidingswijze

Zeef de bloemsoorten en het bakpoeder in een kom, klop dan langzaam het losgeklopt ei en de karnemelk erdoor. Roer de boter erdoor.
Bak de blinis van 2 tl beslag, die u in een grote, verwarmde koekenpan met antiaanbaklaag legt. Keer de blini`s, laat ook de andere kant bruin worden en leg ze p een rooster om af te koelen. Bak zoveel blini`s tegelijk als in de pan passen.


Verdeel de crème fraiche, het bieslook en de kaviaar over de blini`s
Serveer de blini`s op kamertemperatuur.

Bron

borrelhapjes

Laatste reacties

coen81 avatar
coen81 05-08-2008

Ps: Traditional Russian bliny are made with yeasted batter, which is left to rise and then diluted with cold or boiling (zavarnye bliny) water or milk just before baking them in the traditional Russian oven (to this day the process of cooking bliny is referred to as baking in Russian, even though these days they are almost universally pan-fried, like pancakes). By Russian tradition the first blin is always destroyed while frying. Blintzes (blinchiki in Russian, considered to be a borrowed dish) are made from unyeasted batter (usually made of flour, milk and eggs) and are nearly identical to French crêpes. All kinds of flour may be used for making bliny: from wheat and buckwheat to oatmeal and millet, although wheat is currently by far the most popular. Home-made thin blintzes Home-made thin blintzes Blintzes were popularized in the United States by Jewish immigrants who used them in Jewish cuisine. While not part of any specific religious rite in Judaism, blintzes that are stuffed with a cheese filling and then fried in oil are served on holidays such as Chanukah (as oil played a pivotal role in the miracle of the Chanukah story) and Shavuot (when dairy dishes are traditionally served). Blins may be prepared and served in three basic ways. * They may be eaten "as is". In this case the batter may contain various add-ins, from grated potato or apple to raisins. These blini are quite common in Eastern Europe and are more solidly-filled than the spongy pancakes usually eaten in North America. * They may be smeared with butter, sour cream, jam, honey, or caviar (whitefish or salmon caviar, traditional sturgeon caviar is not kosher) and possibly folded or rolled into a tube. In that form they are similar to French crêpes. The caviar filling is popular during Russian-style cocktail parties. * (The term "blintz" is mostly applicable to this version): A filling such as jam, fruit, potato, cottage cheese or farmer cheese, cooked ground meat, cooked chicken and even chopped mushrooms, bean sprouts, cabbage and onions (for a Chinese eggroll-type blintz) is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed or baked. Such a blintz is also called nalysnyky in that form (Ukrainian: налисники) or blinchiki (Russian: блинчики). * It is the traditional meal in Lithuania during Lent Buckwheat bliny are part of traditional Russian cuisine, almost forgotten during the times of the Soviet Union. They are still widespread in Ukraine where they are known as hrechanyky (Ukrainian: гречаники), and Lithuania``s Dzūkija region, the only region in the country where buckwheat is grown. It is traditionally called Lithuanian: Grikių blynai.

coen81 avatar
coen81 05-08-2008

Wat een gedoe! Zalmkaviaar met creme fraiche past prima op een toastje en dat enorme gedoe met bloem zal me een zorg zijn! Kan ook op getoast wit brood. Waarom moeilijk doen als het makkelijk kan?

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