party
Classic Blini with Caviar
Soft, warm buckwheat blini topped with crème fraîche and a spoonful of caviar — the easiest way to serve caviar to a crowd.
This is the recipe to start with if you’re serving caviar to people for the first time. Warm blini do half the work: they’re soft, a little nutty, and they make a 30g tin feel generous across a whole table.
Tips
Keep the blini small — about two bites — so each one gets its own spoon of caviar. And don’t skip the rest time; that’s what makes them light.
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 cup warm milk
- 1 egg, separated
- 1 tsp active dry yeast
- 1/4 tsp fine salt
- to cook butter, for the pan
- to serve crème fraîche
- to serve caviar — about 30g for 12 people as a starter
Method
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Warm the milk to lukewarm, stir in the yeast, and let it sit 5 minutes until foamy.
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Whisk in both flours, the egg yolk, and the salt to a smooth batter. Cover and rest 30 minutes until bubbly.
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Whip the egg white to soft peaks and fold it gently into the batter.
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Cook tablespoons of batter on a buttered pan over medium heat, about 1 minute per side, until golden.
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Top each warm blini with crème fraîche and a small spoon of caviar. Serve right away.
Caviar for Tuesday
Caviar for this recipe
Pairs with: Crème fraîche · Chives · Dry champagne
Frequently asked
Can I make blini ahead?
Yes — cook them a few hours ahead and rewarm gently. Add the crème fraîche and caviar just before serving so the blini stay soft and the caviar stays cold.