Blinchiki with Pickled Carrots & Dill Pickle Paste

‘Food brings people together on so many levels, be it the preparation, the cooking, or the eating. Its nourishment for both body and soul. This recipe is perfect for a gathering, everyone can play their part, a coming together as one to create something beautiful, nothing sates the soul like cooking with others.

If you want to watch the process, you can see the video here

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Adding buckwheat flour brings a welcome earthy note to the blinchiki, if you are gluten free then substitute buckwheat flour entirely. To make these vegan, use a flax egg and vegan milk, cream, and butter. The toppings can be changed to suit your tastes, but the combination of sharp, tangy pickles, smooth, fresh unctuous paste and warm blichicki should warm anyone’s heart.

Excess blinchiki can be frozen for a month, but never overlook the opportunity for an impromptu breakfast or snack, laden with cream and berries, perhaps with a cheeky sprinkle of sugar…. shhh, no one will notice.

blini, russian pancakes, thanksgiving appitizer, starters, easy appitizer, pickles, dill pickle

Yield: 4-6

Author: Suze Morrison

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Blinchiki with Pickled Carrots & Dill Pickle Paste

Prep time: 45 MinCook time: 20 MinInactive time: 20 HourTotal time: 21 H & 5 M

Food brings people together on so many levels, be it the preparation, the cooking, or the eating. Its nourishment for both body and soul. This recipe is perfect for a gathering, everyone can play their part, a coming together as one to create something beautiful, nothing sates the soul like cooking with others.

Ingredients

Blinchiki

• 200g Plain Flour
• 150g Buckwheat Flour
• ½ tsp Salt
• 1tsp Golden Caster Sugar
• ½ tsp Bicarbonate of Soda
• 2 Eggs
• 800ml Kefir/ Whole Milk
• 100ml Single Cream
• 75g Unsalted Butter, melted.
• Oil for frying

Pickled Carrots

• 300g Young Carrots, peeled and ribboned using a vegetable peeler.
• 200ml White Wine Vinegar
• 100ml Water
• 50g Caster Sugar
• 1tsp Sea Salt
• 1 Bay Leaf
• 2 Cloves
• ½ tsp Coriander Seeds
• 5 Black Peppercorns

Dill Pickle Paste

• 200g Full Fat Cream Cheese
• 100g Crème Fraiche
• 2tbsp Capers, chopped.
• 1tbsp Cornichons, chopped.
• 1 Shallot finely chopped.
• 1 Small Bunch Dill, chopped.
• ½ Lime, zest
• Sea Salt & Black Pepper to season

Instructions

1. Begin with the carrots. Wash and sterilise a kilner jar. Bring a pan of water to the boil and blanch the carrots for 10 seconds, refresh them in iced water then allow to dry.
2. Add the remaining ingredients to a small pan and heat over a medium heat to dissolve the sugar and salt. Remove and allow to cool.
3. Pack the carrots into your sterile jar and pour over the cooled pickling liquor. Seal and store at ambient temperature for two days, then transfer to the fridge.
4. For the paste, mix all ingredients in a bowl and set aside in the fridge for the flavours to develop.
5. For the blinchiki, mix the flours, salt, sugar, and bicarbonate of soda in a bowl with a whisk. In a jug whisk the eggs, kefir, cream, and melted butter.
6. Make a well in the dry ingredients and incorporate the wet mixture, whisking to achieve a smooth batter. Set aside to rest and hydrate for 10 minutes.
7. Heat one or two crepe pans over a high heat, brush with oil and use a ladle to pour the batter into the centre of the pan. Swirl to coat the pan evenly. When bubbles begin to appear, loosen the edges with a spatula and flip. Once they look bubbly and golden, remove and stack on a plate, separated by kitchen towel.
8. Repeat with the remaining batter, the cooked blinchiki can be kept warm in a low oven.
9. When ready, allow everyone to help themselves and pile the paste and pickles high on the blinchiki.

https://gourmetglow.co.uk/recipes/blini-pickled-carrot-dill-pickle-paste

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