Sprat and Apple Stuffed Blini

1. 1 Wheat flour 40 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
3. 3 Eggspack 10 pcs ≈ $1.93 2 pcs
4. 4 Sunflower oil 8 ml
5. 5 Sprats in oilpack 160 g ≈ $3.00 50 g
6. 6 Apples≈ $3.50 per kg 25 g
7. 7 Red onion≈ $3.00 per kg 20 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil one egg hard for 10 minutes, cool, and peel it.

2. Whisk a second egg with milk² and salt, then stir in flour until smooth.

3. Cook thin blini on a buttered skillet for 1–2 minutes per side.

4. Mash the sprats⁵ with a fork, mixing in some of the oil from the can.

5. Add the grated boiled egg, grated apple⁶, and finely chopped onion, then mix well.

6. Spread the pâté onto the blini, sprinkle with chopped dill⁸, and roll up.

In short

• In the planner this dish is cooked for two days: reheat on day two.