Buckwheat Blinis with Smoked Salmon, Sour Cream, Dill and Caviar
We are back, guys. Not that we were missed (if you did, let us hug you), but we are finally back in the kitchen and hopefully, staying for longer. There was about a year of hiatus and nothing really stirred in our kitchen. I guess life just got really hectic. In the past year, Ned’s switched bakeries, we travelled, and well, both our schedules just didn’t fit despite living in the same house. Sometimes, we barely even have time to sit down to catch up on each other’s lives.
At times, it just takes a little ingredient to start the ball rolling. In our case, our brother came home with tiny tubs of opulent black pearls – caviar. How obnoxiously decadent. Well, he managed to get them for free. So it’s not like we get such freebies frequently. It was left in the fridge for quite awhile until mom egged us to get rid of it.
Well, those pearls started an avalanche then. I forwarded Ned a link about blinis one odd day with these words: let’s do them this Sunday.
She texted a reply almost immediately, “Yeah sure.”.
I guess there was always a silent urge to return to where we found comfort and solace: in that tiny kitchen that used to overflow with too much food. We started bouncing menu ideas off each other, conversations hovered around the current culinary landscape in Singapore, food trends around the world, food politics, our favourite food writers and of course, recipes of our favourite dishes. I’m sure Ned shares the same sentiment: I really love and miss talking about our number one love and passion.
Back to the caviar. We didn’t want to fuss about creating a complicated dish, especially on a lazy Sunday morning. Brunch was invented for the late wakers with bad hangovers, and stylish creative types with 10k Instagram followers. We love them too… waking up to it, that is. Not making them because that would mean you actually have to wake up really early in the morning to prepare food for lazy asses. To make our Sunday less of a chore, simple buckwheat Russian pancakes are probably the best solution.
(Although Ned did point out that the inclusion of yeast in the batter only meant more work for her, as compared to a typical American pancake. There was a two-hour waiting time, which also meant a quick shut-eye. Well, blame it on the caviar.)
The best thing was that we only needed to make the blinis. Slap the pancakes with some sour cream, smoked salmon, dill and caviar – and there’s breakfast ready. Or get creative and top the blinis with other ingredients: avocado, beetroot, goat’s cheese, pesto, roast beef…. the list is endless really. In fact, we made too many of them and had them with roasted pork belly for lunch after.
If that Sunday morning was any indication for things to come, well, I can safely say that we definitely are back and staying for good. And that we, or rather I, have a slight obsession with comfort brunch food.
Recipe was adapted from here.