Le Gruyère AOP Blini with Smetana, Kalix Caviar (Bleak Roe) and Gruyère Chips

Le Gruyère AOP Blini with Smetana, Kalix Caviar (Bleak Roe) and Gruyère Chips

Makes 12


  • 6 g fresh yeast
  • 1 1/2 dl milk
  • 1 egg, divided
  • 1 dl buckwheat flour
  • 1/2 dl all-purpose flour
  • ¼ tsp salt
  • 75 g Gruyère AOP, grated
  • 25 g butter, melted and cooled
  • butter for cooking

For serving:

  • 1 dl smetana
  • 75 g Kalix caviar (bleak roe)
  • 1⁄2 dl finely chopped red onions
  • fresh dill


  1. Crumble yeast in a bowl. Heat milk to 37°C and add a little to the yeast.  Mix until yeast is dissolved. Stir in the remaining milk and egg yolk. 
  2. Combine buckwheat flour, all-purpose flour and salt. Add to yeast-milk mixture together with the cheese. Mix to a smooth batter. Cover and let stand for one hour. 
  3. Preheat the oven to 175 °C. On a baking tray with baking paper, make small piles of the remaining cheese. Lightly flatten and bake in the oven for about 8 minutes until the cheese is melted and golden brown. Remove from the oven and let cool until cheese is crispy. Break into 12 smaller pieces. 
  4. Beat the egg whites until they hold soft peaks. Add the butter to the batter. Carefully fold the egg whites into the batter.
  5. Heat butter in a skillet or a cast-iron mini-pancake griddle. Portion out the batter into the skillet. Cook for a couple minutes on each side until golden brown. 
  6. Place a dollop of smetana on top of each blini. Top with red onions and a Gruyère chip. Garnish with dill and serve immediately.

By adding Gruyére cheese, this classic blini becomes extra tasty. Topped with luxurious Kalix caviar and smetana, these will make a delicious dish for a week-end breakfast or brunch.


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Enjoy your mornings,

Systrarna Eisenman

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