Homemade blini recipe with wasabi cream and ikura
Golden homemade blinis topped with a mild and fragrant wasabi cream. Ikura completes the dish with its marine notes and slightly bursting texture. The result is a refined bite that combines Japanese inspiration and convivial indulgence. Perfect for an aperitif or an assortment of small plates, these blinis bring an original and elegant touch to the table, while highlighting the iconic flavors of Japan!
- Prep Time
- 30 minutes
- Cooking Time
- 20 minutes
- Servings
- 4
Ingredients
- 150 g flour
- 2 eggs
- 200 ml milk
- 1 sachet baking powder
- 1 pinch salt
- 20 g melted butter or neutral oil (for the dough)
- Oil or butter for cooking
- 100 ml heavy cream (or raw cream if available)
- 1/2 to 1 teaspoon of wasabi powder (adjust to taste)
- 1 pinch salt
- 50 g trout roe (or more, depending on your preference)
- A few sprigs of dill
Directions
- In a mixing bowl, combine the flour, baking powder, and salt.
- Add the egg, milk, melted butter, and mix until you have a smooth batter.
- Let stand for 20 to 30 minutes at room temperature.
- Heat a nonstick skillet with a little oil or butter.
- Place a small ladleful of batter per blini and cook for 2-3 minutes on each side until the blinis are golden brown and slightly puffed. Keep warm.
- Mix the wasabi powder with a little water, then add it to the cream.
- Whip the cream with the wasabi and a pinch of salt until the mixture is smooth.
- Adjust the amount of wasabi to your taste and refrigerate to restore the cream's texture.
- To serve, arrange all the blinis on a plate, then add a spoonful of wasabi cream to each one.
- Finally, place a few trout eggs on top and finish with a sprig of dill.
