aside Tuesday Tastes 02/2017

blinis-02
You have to love it when the recipe is on the flour packet…

Blinis, buckwheat blinis!Β  There is something magical about blinis. I’m not sure if it’s the buckwheat flour that gives them a lovely grainy texture or because the batter uses yeast and yoghurt and sits for at least a day fermenting or is it the topping of delicate fish roe and thick sour cream with a sprinkling of finely chopped onions. Maybe it’s the butter that they are cooked in.

No matter from which direction you are coming, they are pretty great. Better still, January is the traditional blini season in Helsinki. As I write this, at least four restaurants in the city centre are celebrating blini weeks. As nice as it is to eat out, I quite enjoy cooking them myself. It is an art form and they are definitely a dish that you need to watch while they are cooking.

Almost ready to eat...
Almost ready to eat…

Chatting with The Engineer on Sunday morning, I came to the realisation that blinis were one of the first dishes that I learnt to cook when I moved to Finland. It is also probably the one that took the longest to master.

A selection of toppings
A selection of toppings

Clockwise from top left we have Smetana (a lovely thick sour cream), chopped onion, roe from the European white fish and roe from rainbow trout. Note the different colours and textures of the roe!

Ready to eat! Bon appetit
Ready to eat! Bon appetite

 

Advertisements

2 comments

I've said my bit! Now it's your turn :) Go on, have your say.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s