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Wholewheat Blinis with American Caviar

Wholewheat Blinis with American Caviar

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant vegetarian appetiser features homemade wholemeal blinis, offering a nutty depth of flavour that perfectly complements savoury toppings. By using a blend of plain and wholemeal flours, these bite-sized pancakes achieve a delightful texture that is both light and satisfying. Infused with fresh dill and leavened with yeast, they provide a sophisticated base for the classic combination of cooling soured cream and briny caviar.

A wonderful choice for festive gatherings or a cocktail party, these blinis feel truly indulgent despite being simple to prepare from scratch. They can be made a few hours in advance and gently reheated, allowing you to spend more time with your guests. Serve them on a warmed platter for a luxurious start to any special dinner or celebration.

Ingredients for Wholewheat Blinis with American Caviar

45ml warm water (41°C to 46°C)
1/2 teaspoons active dry yeast
180 ml helmjölk, rumstemperatur
2 tablespoons (1/4 stick) unsalted butter, melted, cooled slightly
2 tablespoons soured cream plus additional for serving
1 large egg, separated
1/8 teaspoons sugar
1/8 teaspoons salt
60g vetemjöl
1/2 cup wholemeal flour
1 tablespoon chopped fresh dill
Vegetable oil (for frying)
60g American caviar

How to make Wholewheat Blinis with American Caviar

Pour 45ml warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes.

Whisk milk, melted butter, 2 tablespoons soured cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise).

Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. DO AHEAD: Can be made 2 hours ahead. Rewarm uncovered in 177°C oven 5 minutes.

Serve blinis with soured cream and caviar.

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