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Blinis with Horseradish Cream and Roasted Peppers

Homemade buckwheat blinis topped with a zesty horseradish tarragon cream, roasted red peppers, and savory black olives.

VegetarianAppetiserParty FoodBuckwheatBrunch
Estimated Nutrition
Calories
475.7
kcal / serving
2854.2 kcal total
Carbs
57.8g
per serving
346.8 g total
Fat
19.1g
per serving
114.3 g total
Protein
18.1g
per serving
108.6 g total
Cook Time
45
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
45
g
Fresh Yeast
2
tsp
Caster Sugar
CondimentsSauces
1
tbsp
Creamed Horseradish
From a jar
Dairy
2
piece
Eggs
Free-range
700
ml
Milk
Warm
1
tbsp
Butter
Melted
225
g
Soured Cream
Fruits
0.5
piece
Lemon
Juice only
GrainsCereals
225
g
Buckwheat Flour
Can substitute with wholewheat flour
225
g
Plain Flour
NutsSeeds
1
pinch
Salt
1
tbsp
Tarragon
Chopped fresh
1
pinch
Black Pepper
Freshly ground
OilsFats
1
tbsp
Vegetable Oil
For frying
Other
2
piece
Egg Whites
Free-range
Vegetables
4
piece
Red Peppers
Roasted, peeled, and seeds removed
12
piece
Black Olives

Method

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