Caviar Blinis

Ingredients

• 15 g fresh yeast
• 1 tsp sugar
• 100 ml milk (1.5% fat)
• 150 g flour
• 50 g buckwheat flour
• 2 egg yolks
• 2 Eggs
• Salt
• 8 quail eggs
• 1 Red Onion
• 0.5 lemon
• 150 g yogurt (0.1% fat, non-sticky)
• Pepper
• 4 tbsp neutral oil
• 8 tsp caviar
• chives (as desired)

Instructions

1. 1.

   Crush the yeast and stir it into sugar and lukewarm milk until smooth.

2. 2.

   Add flour and mix into a supple pre‑batter; cover and let rise in a warm spot for about 20 minutes.

3. 3.

   Separate two eggs, reserving the whites. Add buckwheat flour, whole eggs, yolks, and a pinch of salt to the pre‑batter, whisking with a whisk until thick. Cover and allow to rise another 30 minutes.

4. 4.

   Place quail eggs in a small pot, cover with water, bring to a boil covered, then simmer for 5 minutes. Drain, shock in cold water, and peel.

5. 5.

   While the eggs cook, peel the onion and finely slice into rings or shreds. Squeeze lemon juice. Whisk yogurt until smooth, seasoning with salt, pepper, and one tablespoon of lemon juice.

6. 6.

   Heat oil in a skillet over medium heat. Drop spoonfuls of dough to form 16 small golden blinis, flipping once. Drain on paper towels.

7. 7.

   Halve the quail eggs. Arrange blinis on a platter, topping each with a dab of caviar, onion rings, egg halves, and a dollop of yogurt. Wash chives, pat dry, slice into fine ribbons, and garnish the blinis before serving immediately.