The timeless way to enjoy fine caviar — warm buckwheat blinis, crème fraîche, and the restraint to let the caviar speak for itself.
Ingredients
- 50g–100g Attilus Royal Siberian Caviar (25g per person is generous)
- 150g crème fraîche
- 20g unsalted butter, melted, plus extra for cooking
- For the blinis:
- 125g buckwheat flour
- 125g plain flour
- 1 tsp fast-action yeast
- 1 tsp caster sugar
- 250ml warm whole milk
- 2 large eggs, separated
- ½ tsp fine salt
- Finely snipped chives, to garnish
Method
- Make the blinis: mix the flours, yeast, sugar and salt in a large bowl. Make a well in the centre and whisk in the warm milk, egg yolks and melted butter until smooth. Cover and leave in a warm place for 20 minutes until slightly puffed.
- Whisk the egg whites to soft peaks and gently fold into the batter in two additions.
- Heat a non-stick frying pan over a medium heat and brush with a thin layer of butter. Drop tablespoons of batter into the pan and cook for 1½–2 minutes until bubbles appear on the surface. Flip and cook for 1 minute more. Keep warm while you cook the remainder.
- To serve: arrange warm blinis on a platter or individual plates. Add a small spoonful of crème fraîche to each, then crown with caviar using a mother-of-pearl or non-metallic spoon.
- Serve the caviar tin nested in crushed ice alongside. Encourage guests to eat immediately — caviar waits for no one.
