Homemade Blini with Caviar

The classic version of this luxurious dish, topped with sour cream and caviar. It really is worth making the blini yourself – try it and see....

Ingredients

• 80 g buckwheat flour
• 50 g plain flour
• 10 g butter, melted, plus extra to cook the blini
• 2.5 g fresh yeast (approx. 1/10 of a cube)
• 125 ml whole milk, gently warmed
• 2 eggs, 1 separated into white and yolk
• 1 Prisen salt
• 50 g sturgeon caviar
• 200 ml sour cream
• 2 Zweige dill

Steps

1. Combine both flours in a mixing bowl.
2. 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.
3. Crack in 1 egg and stir in the extra egg yolk. Mix gently to combine.
4. 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.
5. 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).
6. Serve the blini topped with a spoonful each of sour cream and caviar, garnish with dill and enjoy with champagne or iced vodka.