May 01, 2013

Blinis with smoked halibut and asparagus

I have been doing a lot of business travels recently, and therefore not a lot of cooking or baking at home in my kitchen. So in period of time I am posting many posts about eating out at various location in France and USA. However, this weekend I decided to celebrate spring time with some blinis served together with smoked halibut (as I am feed up with salmon in general) and asparagus.

Blinis with smoked halibut and asparagus: - 4 servings

  • 200 g milk
  • 10 g yeast
  • 150 g wheat flour
  • 1 egg - divide into egg yolk and egg white
  • ½ teaspoon salt
  • fine slices of smoked halibut
  • 1 red onion - finely chopped
  • sour cream
  • trout roe
  • asparagus
  1. Warm the milk to finger warm temperature.
  2. Add the yeast into the milk and stir well.
  3. Add the flour and salt, stir well
  4. Add the egg yolk and stir well.
  5. Let the dough rest for 45 minutes.
  6. Whip the egg white firm and gently stir the egg white into the dough
  7. Brown some butter on a frying pan. Add a small amount of blinis dough on to the pan.
  8. Fry the blinis for 1-2 minutes of each side.
  9. Serve the warm blinis together with smoked halibut, red onion, sour cream, trout roe and asparagus


  1. Undskyld mig! Men blinis er altså ikke blinis, med mindre de indeholder boghvede. Med hvedemel alene er de bare pandekager.
    Med venlig hilsen

    1. Hej Jytte !

      Tak for din kommentar angående anvendelse af forskellige meltyper til blinis.


    2. All kinds of flour may be used for making blini: from wheat and buckwheat to oatmeal and millet, although wheat is currently the most popular.

    3. Hi Karin,

      thank you for your very informativ comment on, which flour to use in blinis.


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