| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Gravlax |
| 1 |
oz |
Osetra caviar |
| 1/2 |
c |
Flour |
| 1 1/2 |
c |
Buckwheat |
| 1 |
|
Samuel Adams |
| 1 |
|
Egg yolk |
| 1 |
c |
Plain yogurt |
| 4 |
tb |
Diced cucumbers |
| 1 |
tb |
Dill; chopped |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper to taste |
|
|
Dill sprigs |
INSTRUCTIONS
BLINI BATTER
YOGURT SAUCE
Make blini batter by mixing dry ingredients and adding wet ingredients.
Saute 1/4 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; 1/2 Vegetable; 2 1/2 Fruit; 9
Fat; 3 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004
Converted by MM_Buster v2.0n.
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