Homemade blini recipe with wasabi cream and ikura

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Portion

Preparation time

30 minutes

Cooking time

20 minutes

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!

Image of Homemade blini recipe, wasabi cream & ikura

Ingredients

For the blinis:

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

For the wasabi cream:

100 ml heavy cream (or raw cream if available)
1/2 to 1 teaspoon of wasabi powder (adjust to taste)
1 pinch salt

For the garnish :

50 g trout roe (or more, depending on your preference)
A few sprigs of dill

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Instructions

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.

Video recipe

@irasshai.paris CHRISTMAS BLINIS RECIPE - WASABI CREAM & IKURA Ingredients: (For the blinis) - 150g flour - 2 eggs - 200ml milk - 1 sachet baking powder - 1 pinch salt - 20g melted butter or neutral oil (for the batter) - Oil or butter for cooking For the wasabi cream: - 100 ml heavy cream (or raw cream if available) - 1/2 to 1 tsp wasabi powder (adjust to taste) For the garnish: - 50g trout roe - a few sprigs of dill Find all our recipes at irasshai.co #recipes #christmasrecipes #cooking #quickrecipes #christmas ♬ original sound - Lyrics Nature

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