Blinis with caviar, crème fraîche and tartar
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Gastrotools
Recipes from professionals
Blinis are a classic accompaniment to caviar. You can buy them frozen in well-stocked supermarkets, but if you want to go all the way, they're well worth making from scratch. Use a blini pan if you have one. Otherwise, simply drop small spoonfuls of batter onto a regular frying pan — being careful not to let them touch each other.
Blinis taste wonderful with caviar, crème fraîche, and chopped shallots. Some also like to serve them with chopped boiled egg as an extra side.
Here, however, we present a slightly different version — with steak tartare, crème fraîche, and caviar. It may sound like an unusual combination, but it really works. 6–8 servings.
Servings
: 6
servings
Ingredients
120
g
wheat flour
100
g
buckwheat flour
1
tsp
baking powder
1.5
tsp
dry yeast
1
tsk
salt
2
dl
milk
2
eggs
4
dl
creme fraiche 38%
Butter for frying
200
g
minced beef for tartar
50
g
caviar
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Instructions
Step 1/7
Mix the plain flour, buckwheat flour, baking powder, dry yeast, and salt.
Step 2/7
Warm the milk gently until lukewarm.
Step 3/7
Separate the eggs into yolks and whites.
Step 4/7
Whisk half of the crème fraîche together with the egg yolks into the milk, then combine the mixture with the dry ingredients. Let the batter rise for one hour.
Step 5/7
Whisk the egg whites until stiff and carefully fold them into the batter.
Step 6/7
Melt the butter in a pan and shape blinis using about 1 tablespoon of batter per piece. Fry until firm and golden on both sides.
Step 7/7
Top the finished blinis with crème fraîche, steak tartare, and caviar.
