- 600 ml semi-skimmed milk
- 10 tbsp crème fraiche 18%
- 32 g fresh yeast
- 1 tsp salt
- 1 tsp sugar
- 200 g plain flour
- 200 g buckwheat flour
- or 200 g wholewheat flour
- 4 egg yolks
- 4 egg whites
- 450 g lumpfish roe
- 2 red onions, chopped
- Zest from one lemon
- 2 bunches of chives
- 600 ml crème fraiche
- Salt
Lumpfish roe with blinis and red onions
Lumpfish roe with blinis and red onions
Add a twist of citrus to enhance the umami flavour in the lumpfish roe
Ingredients
Method
Heat the milk in a saucepan. Pour the hot milk into a bowl and stir in the crème fraiche. Allow to cool until hand warm, and add the yeast, salt and sugar. Stir the plain flour, buckwheat flour and egg yolks into the dough until it is smooth.
Leave the dough to rise under a tea towel for 45 min.
Beat the egg whites until stiff and carefully turn into the dough.
Bake the blinis on a blini pan, which must be 0.5 cm high.
Use an ordinary frying pan if you do not have a blini pan.
Using an icing bag to dispense the blini dough makes the job easier.
Rinse the thawed lumpfish roe. Mix with the finely chopped red onion, finely chopped chives and lemon zest. Season to taste with salt.
Arrange the blinis with a spoonful of lumpfish roe mixture and a spoonful of crème fraiche.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
