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25 March, 2017

Blinis with Vendace Roe

Posted in : Default on by : Arron James

Finns adopted the buckwheat blinis from their Russian neighbors. Nowadays blinis are commonly served Finland during wintertime with a selection of toppings such as fish roe, gravlax, sour cream and chopped onions.

  • 1 ½ cups 2% milk
  • ½ package Active dry yeast (1/8 oz)
  • 1 cup buckwheat flour
  • 2 egg yolks
  • ½ cup beer
  • 3 tablespoons rye flour
  • ½ cup all-purpose flour
  • ½ Tbsp salt
  • Freshly ground white pepper
  • 1 ½ tablespoons sour cream
  • 2 beaten egg whites


  • Vendace roe
  • Chopped onion
  • Black pepper
  • Clarified butter
  • Sour cream

Slowly warm the milk and add the yeast. Mix in buckwheat flour until a smooth dough forms. Cover and allow it to stand overnight and ferment into sourdough. The next day, mix the other ingredients into your sourdough, folding in the beaten egg whites last.

Fry the blinis until crisp in clarified butter in a blini pan or small skillet and serve hot with clarified butter, vendace roe, chopped onion, black pepper and sour cream.