Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | Gravlax |
1 ounce | Osetra caviar |
½ cup | Flour |
1½ cup | Buckwheat |
1 \N | Samuel Adams |
1 \N | Egg yolk |
1 cup | Plain yogurt |
4 tablespoons | Diced cucumbers |
1 tablespoon | Dill; chopped |
1 tablespoon | Lemon juice |
2 tablespoons | Olive oil |
\N \N | Salt and pepper to taste |
\N \N | Dill sprigs |
BLINI BATTER
YOGURT SAUCE
Make blini batter by mixing dry ingredients and adding wet ingredients.
Saute ¼ oz of batter in clarified butter. Remove from the pan. Top with yogurt sauce. Arrange the gravlax pieces in a rosette pattern on the yogurt sauce, and spoon on more yogurt sauce. Place the caviar in the center of the rosette; season with salt and pepper, and garnish with dill.
Converted by MC_Buster.
Per serving: 1892 Calories (kcal); 56g Total Fat; (25% calories from fat); 87g Protein; 275g Carbohydrate; 335mg Cholesterol; 4558mg Sodium Food Exchanges: 15 Grain(Starch); 5 Lean Meat; ½ Vegetable; 2½ Fruit; 9 Fat; 3 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.