Title: Salmon Roe and Sour Cream Blini
Categories: Appetizer Pancake Caviar Salmon
Yield: 4 Servings

10	g	Fresh yeast or 1 1/2
	ts	Dry yeast
1	c	Milk
125	g	Plain flour
60	g	Buckwheat flour
1/2	ts	Sugar
3		Egg yolks, lightly beaten
125	g	Butter, melted and cooled
		Butter, extra, for cooking
300	g	Fresh salmon roe
250	g	Light sour cream
		Freshly snipped chives, for
		Garish

Mix yeast with 1/2 cup lukewarm water in a small bowl until combined. Stir in milk. Sift flours into a bowl with sugar and 1/2 teaspoon salt and make a well in the centre. Add yeast mixture and egg yolks and mix to a batter. Cover and set aside in a warm, draught-free place for 1-1 1/2 hours, or until spongy. Stir in melted butter. Melt a little extra butter in a frying pan and cook small spoonfuls of batter over high heat until golden. Turn and cook briefly on other side until cooked through. Place in a napkin or tea-towel to keep warm and repeat with extra butter and remaining batter. Serve warm with bowls of salmon roe and sour cream, garnished with chives. Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Gourmet Traveller Nov'93

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