Blinis with Smoked Salmon and Caviar

A great cake recipe for any occasion:

The above ingredients form you in order (please only 2 thirds of the milk, so 0, 5 liters) in a large baking bowl and with stir the whole thing with a wooden spoon. The liquid dough must then rest for half an hour in a warm place. After the dough volume has approximately doubled, the remaining half of the milk is stirred in a quarter liter hot. On it, the dough must rise for another half hour.

Heat oil in a small frying pan (about 12 cm ø) (if necessary, a large one will do, but the blinis will not be as shapely). For each blini put half a ladle (2 to 3 tbsp.) of dough into the frying pan in the shape of a small pancake. Bake the blini over medium heat on one side for about 2 minutes until they come away easily from the bottom of the pan, then turn them to the other side and bake the other side for another 1 to 2 minutes until golden.

Serve hot.

All Russian cuisine is predominantly sumptuous and heavy, but mostly vegetarian – the expensive meat used to be reserved for the upper classes and came from a few regions like the Caucasus.

Blinis (or equally called “pancakes”), light pancakes made from buckwheat-wheat flour with yeast, have been known and loved in Russia since the 8th century. Traditionally, they were eaten during Lent. Individually they serve as an entrée, several blinis per person are considered just as a main course. As a savory variation

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