I was asking family what were some of their favourite Christmas recipes and my sister-in-law told me she always has prawn and goat cheese blini. “They are hit with everyone, even the kids love them.” I had never eaten blini before but I had heard about these Russian pancakes before, which made me excited to make the for The Yummy Truth.
I haven’t got a place of my own yet in England so my blogging day took place at my sister’s house who wasn’t a fan of the menu since she wasn’t a fan of salmon or goat cheese. I am happy to report that we won her over with this recipe for prawn and goat cheese blini, she even asked me to leave the leftovers. These small bites are perfect for the season as they are so easy to share and not messy to eat.
Don’t worry some meat is on the way, I don’t expect you to have a seafood only Christmas.
This recipe is a bit of a waiting game. My sister-in-law buys her blini but if you have the time to make them yourself it is really easy once you have the time.
Live, Love, Eat!
- 1/2 tablespoon active yeast
- 175 g flour, sifted
- 143 ml milk, slightly warm
- 1 egg, separated yolk and white
- pinch of salt
- 73 ml milk, slightly warm
- 200g prawns/shrimp
- 1/2 tablespoon butter
- 1/2 tablespoon minced/chopped garlic
- goat cheese
- Make paste with yeast, 113 g flour and 143 ml lukewarm milk
- Leave for 2 hrs add the rest of the flour, egg yolk, salt and milk. Finally add whisked egg white.
- Leave for 30 mins and then cook as you would cook pancakes.
- Over medium heat cook blini for about 2 minutes on each side. You will see bubbles appear and that means its time to flip them.
- Let the blini rest on kitchen paper towel while you cook the prawns.
- Add butter to the pan and add garlic.
- After 3 minutes add prawns and cook until pink, for about 4-5 minutes. Finish with lemon zest.
- Spread goat cheese on the blini, top with a prawn and garnish with something green, parsley, spring onion, chives to make it picture perfect.
- Blini freeze well.