Caviar Blinis

Ingredients

• 100 g wheat flour
• 100 g buckwheat flour
• 15 g fresh yeast
• 0.5 tsp Sugar
• 3 tbsp lukewarm water
• 30 g Butter
• 200 ml milk
• 0.5 tsp Salt
• 2 eggs (separated)
• oil (for frying)
• clarified butter (for frying)
• 200 g crème fraîche
• Salt
• 1 pinch sugar
• 0.5 tsp horseradish
• lemon zest (optional)
• 100 g trout caviar
• 2 sprigs fresh dill

Instructions

1. 1.

   Place the flours in a bowl, form a well and crumble the yeast into it. Sprinkle the sugar over it and stir the yeast with enough water to make a thick batter. Cover the pre‑mix and let it rise for about 10 minutes until it starts to bubble.

2. 2.

   Meanwhile melt the butter and warm the milk lukewarm. Add the butter with salt and yolks to the pre‑mix. Stir well and add enough milk so that a very thick, almost creamy dough forms. Let the dough rise again for about 20 minutes while you beat the egg whites into stiff peaks. Fold the meringue into the risen dough.

3. 3.

   Heat a little of both fats (oil and clarified butter) in a pan. Using a small ladle or spoon, drop small dollops of batter into the pan and fry each side for about 2 minutes until golden brown. Drain the blinis on paper towels.

4. 4.

   For the topping whisk the crème fraîche with salt, sugar and horseradish, adding lemon zest if desired. Spoon a teaspoonful onto each blini and spread a teaspoon of caviar over them.

5. 5.

   Arrange the blinis on a plate and garnish with small dill sprigs.