Blinis with Smoked Salmon and Caviar

The above ingredients form in turn (please only 2 thirds of the milk, so 0, 5 liters) in a large baking bowl and stir the whole thing with a wooden spoon. The liquid dough must then rest for half an hour in a warm place. After the dough volume has approximately doubled, the remaining half of the milk (0.25 liters) is stirred in hot. The dough must then rise for another half hour.

Heat the oil in a small frying pan (approx. 12 cm ø) (a large one will do if necessary, but the blinis will not be as shapely). For each blini put half a ladle (2 to 3 tbsp.) of dough into the frying pan in the shape of a small pancake. Bake the blini on one side over medium heat for about 2 minutes, until they come off the bottom of the pan easily, then turn them to the other side and bake the other side for another 1 to 2 minutes until golden.

Serve hot.

All Russian cuisine is predominantly sumptuous and heavy, but mostly vegetarian – the expensive meat used to be reserved for the upper class and came from a few regions like the Caucasus.

Blinis (or likewise called “pancakes”), light pancakes made from buckwheat-wheat flour with yeast, have been known and loved in Russia since the 8th century. Traditionally, they were eaten during Lent. Individually they serve as an entrée, several blinis per person are also considered a main course. As a spicy variant, they are served with red or black feta cheese,

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