Truffle Blinis with Roe
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Author:
Servings
20
Blinis are one of the easiest things to serve as a starter while still seeming super impressive. If you bake the small blinis in advance and store them in the freezer, they can be quickly warmed up in the oven and topped with filling and decorations just before the guests show up. Here they are served with stone bite roe and our delicious truffle cream.
Ingredients
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2 cups whole milk
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1 bag Organic KAMUT khorasan pizza flour
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2 eggs
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1 teaspoon Italian Sea salt
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1 dash Organic extra virgin olive oil
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Additional olive oil and butter for frying
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1 small red onion, in thin rings or finely chopped
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1 jar Black truffle cream
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1 cup creme fraiche
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Lumpfish roe
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Herbs or edible flowers
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A crack of Truffle salt
Toppings
Directions
Warm the milk gently until lukewarm.
Put the dry yeast from our pizza package in a large mixing bowl, add the warm milk and stir together. Leave the mixture for 5 minutes on the kitchen counter.
Add the flour, extra virgin olive oil, salt and sugar to the bowl.
Knead for approx. 5 minutes until the dough is flexible and smooth. Leave the dough to rise to about double its size for approx. 1.5 hours.
Beat the egg whites alone until stiff.
Stir the egg yolks into the risen dough.
Then, slowly fold the egg whites into the dough. If the dough seems too "stiff", a small splash of milk can be added.
Fry the small blinis in a pan with oil and butter for approx. 2 minutes on each side on medium heat. Cool them slightly before serving.
Top with roe, creme fraîche and truffle cream. Decorate with herbs, red onion, flowers, and finally, grind a little truffle salt over the finished blinis.
