A Nordic Twist on a Classic Delight: Elevate your apéro with these decadent Chaga Blinis, where the earthy richness of chaga tea meets the wholesome flavors of buckwheat flour. Perfectly golden and irresistibly fluffy, these blinis are ideal for an appetizer or even a hearty main course. Serve them with a variety of delectable toppings, and let the unique taste of Nordic ingredients shine through in every bite!
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 extract
- some butter for frying
Directions
Prepare the tea by adding ½ tsp Natural Nordic chaga extract to 1.5 dl of boiling water.
- 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