Buckwheat Blinis with Caviar

Warm blinis with a subtle nutty flavor, topped with thick cream and glistening black caviar. A sharp contrast between the soft dough and the salty pop of the eggs.

• Prep time: 70 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 574
• Protein: 19 g
• Carbs: 51 g
• Fat: 32 g

Ingredients

• 100 g Buckwheat flour ( sifted )
• 150 g Wheat flour ( sifted )
• 300 ml Whole milk ( lukewarm )
• 3 piece Egg ( yolks and whites separated )
• 15 g Fresh baker's yeast ( crumbled )
• 50 g Minimum butter sweet ( melted )
• 1 pinch Gray sea salt
• 200 ml Cream ( thick and very cold )
• 50 g Caviar ( chilled )

Instructions

1. Preparing the yeast

   Dissolve the fresh yeast in lukewarm whole milk. Let it sit for 10 minutes until small bubbles appear on the surface.

2. Mixing the batter

   In a mixing bowl, combine wheat flour, buckwheat flour, and salt. Stir in the egg yolks and the milk-yeast mixture. Whisk until the batter is smooth and coats the back of a spoon.

3. Resting the batter

   Cover with a cloth and let the batter double in size in a warm, draft-free place.

4. Finishing and cooking

   Beat egg whites until stiff peaks form and gently fold them into the batter. Heat a pan with melted butter. Pour small ladles of batter: when bubbles pop on the surface, flip the blinis. They should be golden and puffed up.

5. Plating

   Place a spoonful of very cold cream on each warm blinis, then a generous dollop of caviar on top. Serve immediately.

Chef's tips

• Do not overwork the batter after folding in the egg whites to maintain lightness.
• The pan must be hot: the butter should sizzle without smoking.
• Use a mother-of-pearl or plastic spoon for the caviar, never metal which alters the taste.

Storage

Blinis can be kept for 48 hours in the fridge in an airtight container. Reheat them for a few seconds in a pan. Caviar must be consumed immediately after opening.