Elevate your apéro with our Chaga Blinis! Made with buckwheat flour and infused with natural Nordic chaga tea, these blinis are a flavorful twist on a classic favorite. Serve them with your favorite toppings for a delightful Nordic-inspired appetizer!
Chaga blinis
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Category
Main courses
Recipe: Mika Jokela
Photo: Jarkko Viitasaari
Crockery: Mika Jokela
Ingredients
- 1 tsp salt
- 45g melted butter
- 3 egg whites
- 175g buckwheat flour
- 3 egg yolks
- 1 dl sour cream
- 25g fresh yeast
- 4 dl milk
- 1.5 dl tea from Natural Nordic chaga groats
-
or tea from Natural Nordic chaga extract
- some butter for frying
Directions
- Prepare the tea by adding ½ tsp Natural Nordic chaga groats to 1.5 dl of boiling water. Infuse for at least 15 minutes or even overnight.
- Dissolve the yeast in the lukewarm milk.
- Whisk in the flour and let the batter rise for two hours.
- Add the egg yolks, sour cream, melted butter, chaga tea, and salt into the batter. Mix well
- Beat the egg whites until stiff and carefully fold them into the batter.
- Pour enough batter into the pan to get thick blinis. Fry them over a medium heat until evenly browned on both sides.
- Serve hot with sides of your choice (e.g. horn of plenty mousse, vendace roe, red onion compote).
Recipe Note
Try with Horn of plenty mousse and Red Onion compote