Blinis with Skagen Shrimp Salad and Roe
Airy blinis, creamy Skagen shrimp salad and salty roe make these small servings feel elegant and ready for a party. This recipe for blinis with Skagen shrimp sa…
Ingredienser
Instructions
Warm the milk to 37 degrees and stir in the dry yeast.
Stir in buckwheat flour, wheat flour and salt until smooth. Cover and let the batter rise for 45 minutes.
Separate the eggs. Melt the butter and let it cool slightly.
Stir the egg yolks and melted butter into the batter.
Whip the egg whites until stiff and gently fold them into the batter.
Fry small blinis in butter over medium heat, until golden on both sides.
Peel the shrimp and keep them cold.
Finely chop the shallot, dill and chives. Mix sour cream, mayonnaise, grated lemon zest and lemon juice with the herbs. Season with salt and pepper.
Fold the shrimp into the dressing.
Serve the Skagen shrimp salad on the blinis and top with whitefish roe and a little extra herbs if desired.
Nutrition per serving
Energi ca. 652 kcal
Protein 67.5 g
Fett 39.8 g
Karbohydrater 7.5 g
Fiber 0.5 g
Sukker 5.9 g
Salt 2.1 g
Tips & tricks
Cook the blinis small and even, and let them cool before topping. This helps them hold their shape and makes them easier to serve as finger food without the topping sliding off.
Did you know?
Blinis are small pancakes often used for elegant toppings such as roe, sour cream and seafood. Buckwheat gives a mild nutty flavor that pairs well with shrimp and lemony Skagen salad. Folding in egg white makes the blinis lighter and airier.
