Homemade blinis with lumpfish roe – a true spring classic once the lumpfish roe season gets under way.
They taste wonderful – mild and delicate – and are perfect with a glass of chilled white wine or something sparkling.
Butter-fried blinis, ice-cold crème fraîche and the freshness of the lumpfish roe are simply made for each other – finished with a little scattering of red onion and chives, mmm.
Blinis with lumpfish roe make a perfect appetiser, snack or starter – but they also work as a light lunch for 2.
Lumpfish roe season
The lumpfish roe season usually runs from February to April – though it can start a little earlier and finish a little later.
We have bought fresh lumpfish roe from our fishmonger several times for New Year, for example. The price was sky-high, but it was possible to get hold of it even at the end of December.
When the season “officially” opens, prices are usually also rather higher than once we are well into March.
Lumpfish roe freezes well, so you can keep some for later in the year. It is important that the roe is completely fresh when you freeze it, and of course that it has been cleaned. It will keep in the freezer for 4-6 months.
Thaw lumpfish roe in the fridge – that way you preserve the best texture, flavour and food safety. Lumpfish roe cannot be heated – when heated, the eggs turn hard and chewy.
Blinis with lumpfish roe
Ingredients
Homemade blinis
- 75 g buckwheat flour
- 50 g plain flour
- 200 ml whole milk
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- Butter for frying – clarified if possible
To serve
- 150 g lumpfish roe
- 150 ml crème fraîche – ideally 38% fat
- 1/2 bunch chives, finely chopped
- 1 red onion, finely chopped
- Dill sprigs (optional)
- Freshly ground pepper
Method
Homemade blinis
- Put all the ingredients for the blini batter in a bowl and stir until smooth and well combined.
- Melt a generous knob of butter in the pan and spoon small dollops of batter into the pan, in whatever size you would like your blinis.
- Turn the blinis when the batter starts to bubble lightly on top – they need about 1 1/2 min. on each side over medium heat.
- Let the blinis drain on a little kitchen paper – they should be warm but not hot when served (otherwise the crème fraîche melts).
Blinis with lumpfish roe
- Top the blinis with crème fraîche and a good spoonful of lumpfish roe, then scatter over the red onion, chives and a little dill, if using.Season with freshly ground pepper.
Nutrition
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