Beetroot Blinis with Smoked Salmon and Caviar

A great starter or part of a main course. At this time of year you can get lumpfish roe (stenbidder rogn) in Denmark. It has a beautiful pink color and salty taste and is much nicer than the black colored stuff, you can get all year round. It’s a super short season, so everyone go ‘roe’ crazy for a few weeks and it’s on in every restaurant with a seasonal menu.

Ingredients

For the blinis

serves 4

3 eggs

2 cooked,pealed and grated beetroots

1 onion grated

8 tbsp of buckwheat flour

A splash of lager beer

4 tbsp of chopped dill

1 tsp of bicarbonate soda or backing powder

Butter or oil for frying

salt and pepper

To serve

150 gr. of smoked salmon

1 jar of caviar (I can’t afford real caviar, so this is the cheap version)

A pot of Creme Fraiche 38% or soured cream

Dill

Lemon slices

Method

Cook the beetroots 40 min or so or till soft. Rinse under cold water and rub off the skin. In a bowl mix eggs and buckwheat flour add some beer to the mix, it should have a thick consistency like double cream.

Ad the grated beetroot and onion. Mix in bicarbonate soda and chopped dill. Leave for 15 min or longer, before heating a pan with a knob of butter. Make little mini pancakes, fry on both sides.

Serve up with smoked salmon, caviar and dill.