BLINIS WITH OYSTERS & HORSERADISH CREAM
Makes 12
A perfect appetizer for a summer party or cocktails. These small, earthy, Russian-style pancakes, and creamy horseradish cream, are a lovely balance to the briny oysters.
| 1 | cup Marscapone (or crème fraiche/thick sour cream) |
| 1 | tablespoon horseradish relish |
| 1 | tablespoon chives, chopped |
| 1 | tablespoon lime juice |
| 1 | teaspoon lime zest |
| 12 | Sequim Bay oysters, freshly shucked |
| 1/2 | cup skim milk or water |
| 1/2 | cup beer |
| 1 | teaspoon sugar |
| 1/2 | cup buckwheat flour |
| 1 | cup self-rising flour |
| 2 | eggs, beaten |
| cracked pepper to taste | |
| grapeseed or olive oil for brushing pan | |
- Mix together the Marscapone, horseradish, chives and lime in a small bowl and refrigerate until ready to use (for flavors to develop, allow at least 1 hour).
- To make the blinis, combine the flours and sugar in a large bowl. Make a well in the center, add the egg, stir in a little of the flour, then add the beer and stir again. Finally, add the milk and stir until just combined.
- In a clean bowl, beat egg white until soft peaks form and fold gently into mixture with the pepper.
- Heat a non-stick fry pan and brush with oil. Place a tablespoon of the mixture for each blini in pan (you’ll get about 5-6 in an average pan). When bubbles rise to the surface, turn the blinis and cook 30 second further or until browned. Place on absorbent paper and keep warm in a low oven until ready to use, or serve cold.
- To serve, top with a dollop of Horseradish Cream and an oyster. Garnish with chopped chives or salmon roe, if desired.