Homemade Blini with Caviar

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Russian caviar and blini make for a timeless combination. The blini's light, fluffy texture pairs beautifully with the luxurious, briny notes of caviar.

Course: Appetizer

Cuisine: Russian

Servings:

Calories: 313kcal

Author: Lizzy Cascalheira

Ingredients

dry ingredients

1 cup buckwheat flour
1 cup all-purpose flour
1 2 ¼ teaspoon active dry yeast 2 ¼ teaspoon active dry yeast
1 teaspoon sugar
½ teaspoon salt

wet ingredients

2 cups fresh whole milk
2 whole eggs separated
2 tablespoon unsalted butter melted, plus more for cooking.

caviar

¼ cup caviar
½ cup Crème fraîche
2 tablespoon chives fresh and chopped

Instructions

Blini

In a small bowl, mix warm milk, yeast, and sugar. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine buckwheat flour, all-purpose flour, and salt.
Add the yeast mixture and egg yolks to the flour. Stir until smooth. Cover and let it rise in a warm place for about 1-2 hours.
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter after it has risen.
Heat a non-stick skillet over medium heat. Add a little butter and pour a small amount of batter (about 2 tablespoons) for each blin. Cook until bubbles form, then flip and cook until golden brown. Repeat with the remaining batter.

Assembling with Caviar

Arrange the warm blini on a platter.
Place a small spoonful of caviar on top of the blini.
Add a dollop of crème fraîche on top of the caviar.
Sprinkle with fresh dill or chives or add a squeeze of lemon for extra flavor.

Notes

This will make about 24 blini depending on how big they are made.

Nutrition