Blinis

To celebrate of the  new year, we often like to make blinis. The fillings can be made by your own preferences. I personally prefer classic flavors, such as fish roe, smoked reindeer, onion, pickled cucumber and beetroot. However, if you wish, you can use for example shrimp, grey fish or even king crab! In the vegetarian version, in addition to pickles and beets, I would serve artichoke hearts, seaweed caviar and even parmesan mousse!

Put the cream cheese and yogurt in the pot, heat the mixture to about 38 degrees. Mix in yeast, buckwheat and rye flour and honey.

Let the dough rise, covered, at room temperature for an hour. You can also leave it overnight in the refrigerator.

When the dough has risen, add heated milk, salt, melted butter and egg yolks. Beat the egg whites and mix by lifting them into the mixture.

For frying, use a blini pan or a flat pan, a regular frying pan will also work. The thickness and beautiful shape characteristic of blinis is created most easily in the blini pan, where it can rise up against the edges. Serve the blinis hot with your favorite toppings.

Thank you for the recipe Sirly Ylläsjärvi  @sirly.yllasjarvi