appetizer / predjelo / alkuruoka · breakfast / doručak / aamiainen

Brunch blini / Brunssi blinejä

The blini culture has made its way to the streets of Helsinki and many restaurants here offer thick, buttery, crunchy blini served with fish roe. We’ve been lucky to indulge in them quite a lot this past winter, but this recipe is for a completely different kind of blini. Perfect for a weekend brunch, these are light and fluffy, and very easy to make without the special blini pan. We use buckwheat groats instead of flour, but if those are harder to find the flour will work fine. In that case, just remember to decrease the amount of regular flour. This recipe serves two quite hungry people on a Sunday morning.
blini(adapted from Ina Garten)
(makes 10 perfectly small blini / za 10 savršeno malih blina / riittä 10 pieneen bliniin)

  • 40 g buckwheat groats (or flour)
  • 60 g (or 40 g) flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 100 ml milk
  • 50 g butter, divided
  • 1 egg
  • 100 g smoked salmon
  • 100 g sour cream
  • 1 tbsp fresh dill or parsley, chopped

  • 40 g mljevene heljde (ili heljdinog brašna)
  • 60 g (ili 40 g) brašna
  • ¼ žličice praška za peciva
  • ¼ žličice soli
  • 100 ml mlijeka
  • 50 g maslaca, podijeljeno
  • 1 jaje
  • 100 g dimljenog lososa
  • 100 g kiselog vrhnja
  • 1 žlica nasjeckanog kopra ili peršina

  • 40g tattarirouhetta
  • 60g (40g jos käytät tattariruohetta) jauhoja
  • 1/4 tl leivinjauhe
  • 1/4 tl suolaa
  • 100 ml maitoa
  • 50 g voita, jaettu
  • 1 kananmuna
  • 100 g kylmäsavulohta
  • 100 g smetanaa
  • 1 rkl persiljaa tai tilliä, hienonnettu
  1. In a bowl, combine buckwheat, flour, baking powder and salt (if using buckwheat flour, reduce all-purpose flour to 40 g). Add egg, milk and 10 g of melted butter, mixing well until smooth.
  2. Melt a knob of butter on a pan and fry the blini. Drop in about a tablespoon of batter, frying until golden on one side and repeating on the other side.
  3. Serve warm, topped with herbed sour cream and a thin slice of salmon.

  1. U posudi pomiješajte heljdu, brašno, prašak za peciva i sol (ako koristite heljdino brašno, smanjite količinu običnog brašna na 40 g). Dodajte jaje, mlijeko, 10 g rastopljenog maslaca i izmiksajte.
  2. Rastopite komadić maslaca na tavi i ispecite bline do zlatne boje na obje strane. Za jedan blini je dovoljna žlica tijesta.
  3. Bline poslužite tople s kiselim vrhnjem sa začinskim biljem i tankom kriškom dimljenog lososa.

  1. Sekoita tattarirouhe, jauhot, leivinjauhe ja suola kulhossa. Jos käytät tattarirouhetta tarvitset vain 40 g jauhoja. Lisää sekoitukseen kananmuna, maito sekä 10 g sulatettua voita ja sekoita hyvin.
  2. Lisää kuumaan pannuun pala voita ja paista blini lisättäen pieni ympyrä blinitaikinaa pannulle. Paista pari minuuttia, kunnes yksi puoli on kultaisen rapea ja toista toiselle puolelle.
  3. Tarjoile lämpimänä ja lisää päälle smetanaa johon on lisätty hienonnettua tuoretta yrttiä sekä savustettua lohta.
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