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 Blinis with lumpfish roe is a classic harbinger of spring that whets the appetite and flavours the season.
From February until May is the season for fresh lumpfish roe which, served with blinis and finely chopped red onion, puts Danish spring on the menu. This heavenly food boasts extra flavour and freshness if you rinse the roe and fry the buckwheat blinis yourself. SCANPAN has the tools that guarantee a delicate and professional result.
Home-made blinis make the perfect base for delicate lumpfish roe. With SCANPAN’s new blini pan, you can easily and quickly cook nine blinis at a time. The blini pan is made of environmentally friendly aluminium with a ceramic titanium coating which can withstand all types of kitchen utensils. The pan comes with an exciting recipe booklet with mouth-watering recipes for traditional buckwheat blinis, mini omelettes and new and exotic versions of the blini. You can also use the pan for frying charming little fried eggs for Sunday brunch.
As easy as pie
For the freshest and cheapest lumpfish roe, clean and salt it yourself. Order the unprocessed roe with membranes from the fishmonger. You should allow approx. 50 g of cleaned roe per portion (which includes about 10 per cent going to waste during cleaning). Divide the roe lengthways and scrape the eggs down into a bowl of cold water to which has been added a little salt. Using a whisk, beat the eggs free of the membranes, which will stick to the whisk. Remove the membranes and repeat the process until the eggs are completely free of membranes. Then slowly pour away the water from the roe, to drain away the impurities. Finally, allow the roe to drain in a sieve, and sprinkle with good-quality fine salt.
Using the bright lime-yellow whisk from SCANPAN’s Spectrum series cheers up the kitchen and adds a sense of spring. The whisk is made of nylon, which ensures the perfect balance between firmness and softness. Together with the ergonomically correct handle, it makes light work of whisking the roe. The Spectrum whisk comes in six cheerful colours and provides a wonderful foretaste of spring. The series also includes a matching spoon, soup ladle, pasta server, skimmer and slotted turner.
Clean-cut onions
A sharp knife is imperative when cutting up red onions for home-made lumpfish roe. The red onions need to be chopped extremely finely to prevent them from being too dominant in terms of taste and size. SCANPAN’s Spectrum Santoku knife has a conically sharpened knife edge that makes it sharp and precise to work with while still sitting securely in the hand. It comes with a practical scabbard and is supplied in six cheerful spring colours: turquoise, lime, yellow, red, orange and purple.
The finishing touch
Serve the freshly cooked blinis and the fresh lumpfish roe with a good quality crème fraiche, finely chopped red onion, a few chives and possibly a glass of chilled white wine. It’s the taste of spring.
Recommended retail prices
SCANPAN Classic blini pan: DKK 749.95
SCANPAN Spectrum whisk: DKK 59.95
SCANPAN Spectrum Santoku knife: DKK 89.95
To find your nearest dealer, please contact SCANPAN on telephone no. +45 87 74 14 00 or visit www.scanpan.dk.
High-res images can be downloaded from:
http://download.rostrapr.com/?path=download/SCANPAN/En%20mundfuld%20foraar/
For further information and photographs or if you would like to borrow SCANPAN products, please contact Lise Duus Sønderholm at Rostra Trend Lab on tel. +45 33 36 04 25 / lds@rostrapr.com.
Classic buckwheat blinis recipe
Ingredients A:
225 g wheat flour
75 g buckwheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
Ingredients B:
2 eggs
300 ml buttermilk
4 tbsp oil
Method
Mix ingredients A together and beat ingredients B together. Stir the two mixtures together and fry in a blini pan for 1-2 min. on each side.
Serve with lumpfish roe, finely chopped red onion, chives and crème fraiche.
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