Caviar

Name: Caviar
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 100g Buckwheat Flour; 100g All-purpose Flour; 300ml Whole Milk, warm; 7g Active Dry Yeast, 1 packet; 1 tsp Sugar; 1/2 tsp Salt, fine; 2 Eggs; 2 tbsp Unsalted Butter, melted; plus a little neutral oil or butter for the pan; 120g Black Caviar (Osetra, Sevruga, Sturgeon), well-chilled; 150ml Crème Fraîche, or smetana; 50g Unsalted Butter, softened; 1 small Red Onion, very finely minced; 2 Eggs, hard-boiled, finely chopped; 1 small bunch of Dill, fresh, finely chopped; 1 bunch of Chives, fresh, finely sliced; 1 Lemon, cut into wedges

Delicate, pillowy buckwheat blini topped with luxurious black caviar, a tangy spoonful of crème fraîche and bright herb accents — an elegant appetizer that balances rich oceanic flavor with light, nutty pancakes. Crisped in butter and finished with a scatter of red onion, dill, chives and a squeeze of lemon, these bite-sized treats are perfect for special occasions or a refined hors d'oeuvre spread.

Delicate, pillowy buckwheat blini topped with luxurious black caviar, a tangy spoonful of crème fraîche and bright herb accents — ... Show more

Traditional Russian Recipe

Health Grade

B · Healthy

Time

1 hr20 min

Price

53,36 €

Calories

647 kcal

low sugar

date night

holiday/special occasion

global

Method

Mix the batter

In a large bowl, whisk warm milk, active dry yeast, and sugar together, then leave it for 10 minutes until foamy. Whisk in buckwheat flour, all-purpose flour, and fine salt, then whisk in the eggs one at a time and finish with melted unsalted butter until the batter is smooth and pourable.

Proof and prep

Cover the bowl and let the batter proof for 45 minutes, until it looks bubbly and slightly expanded. While it proofs, put the eggs in a small saucepan, cover with cold water, bring to a boil, and simmer for 10 minutes; cool them under cold water, peel, and finely chop them. Rinse and dry the dill and chives, then finely mince the red onion, chop the dill, slice the chives, and cut the lemon into wedges. Keep the black caviar very cold, and set the crème fraîche and butter nearby so the butter softens a little.

Cook the blini

Set a skillet over medium heat and brush it lightly with a little butter. Give the batter a gentle stir to wake it up, then drop in small rounds, about 2 tablespoons each. Cook for 1 to 2 minutes per side, until the tops look set and the undersides are golden; flip and cook for 1 minute more, then transfer the blini to a plate and keep them under a clean towel while you finish the batch.

Assemble and serve

Arrange the warm blini on a platter. Spread each one with a little softened butter and a spoonful of crème fraîche, then top with black caviar. Finish with the chopped hard-boiled eggs, red onion, dill, and chives, and serve right away with the lemon wedges on the side.