Homemade Blini with Caviar

Homemade Blini with Caviar

© Konrad Limbeck

Homemade Blini with Caviar

Homemade Blini with Caviar

© Konrad Limbeck

Ingredients (Serves 2)

80
g
buckwheat flour
50
g
plain flour
10
g
butter, melted, plus extra to cook the blini
125
ml
whole milk, gently warmed
2.5
g
fresh yeast (approx. 1/10 of a cube)
2
eggs, 1 separated into white and yolk
1
pinch
salt
50
g
sturgeon caviar
200
ml
sour cream
2
sprig
dill
  • Combine both flours in a mixing bowl.
  • In a separate small bowl, combine the melted butter and lukewarm milk. Add the yeast and mix to dissolve. Pour the liquid mixture into the flour mixture and stir until smooth.
  • Crack in 1 egg and stir in the extra egg yolk. Mix gently to combine. 
  • In a separate clean bowl, whisk the egg white and salt until stiff peaks form. Use a spoon or spatula to gently mix the whisked egg white into the batter mixture. Cover and set aside to rest for 30 minutes.
  • Heat a thin film of melted butter a shallow pan and, using a large tablespoon, drop small amounts of batter into the pan to make small (5cm) blini. Gently cook the blini until bubbles form on the surface (about 2 minutes), then flip and cook on the other side. Repeat until the blini batter is used up (keep the cooked blini warm).
  • Serve the blini topped with a spoonful each of sour cream and caviar, garnish with dill and enjoy with champagne or iced vodka.

Tip

You can also make the blinis in advance and freeze them. To do this, stack them with a piece of baking paper between each one so that the blinis don't get soggy. Bake from frozen in the oven at 220°C for 7 minutes.


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