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Blinis with Caviar and Cucumber-Dill Dressing

A sourdough starter gives the blinis their tangy flavor. They are delicious served with sour cream, smoked salmon, capers, and finely diced red onion.

  • Yield: Makes 54

Source: Martha Stewart Living, June 2002



  1. In a large bowl, whisk together milk, eggs, and salt. Add sourdough starter and flours, and whisk until mixture is well combined. Cover with a kitchen towel, and let stand 1 hour.

  2. Heat a griddle or large cast-iron skillet over medium heat. Brush bottom of pan with 1/2 teaspoon butter. Working in batches, ladle about 1/4 cup batter (enough to make 4-inch pancakes) onto pan, being careful not to overcrowd; cook until bubbles form on the surface and underside is golden brown, about 1 minute. Turn pancakes over, and cook until underside is nicely golden brown, about 1 minute more. Transfer to a large ovenproof plate or baking sheet, repeat with remaining batches, adding 1/2 teaspoon butter to pan before each. If desired, place finished batches in a warm oven. Serve hot, with salmon roe and cucumber-dill dressing on the side.

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