Ounce Golden Osetra Caviar Recipe

Make the Blini Batter

In a bowl, combine buckwheat flour, all-purpose flour, yeast, and salt. In a separate bowl, whisk together milk and eggs. Gradually add the wet mixture to the dry ingredients and mix until smooth. Let it rest for 1 hour.

Cook the Blini

Heat a non-stick skillet over medium heat and melt a little butter. Pour a small amount of the batter into the skillet, cooking until bubbles form on the surface, then flip and cook for another minute. Repeat until all batter is used.

Prepare the Gaufrette

Peel and slice the potatoes thinly using a mandoline. Rinse in cold water and pat dry. Heat oil in a deep pot to 350°F (175°C). Fry potato slices until golden and crispy. Drain on paper towels and season with salt.

Make the Crème Fraiche

In a bowl, combine heavy cream and buttermilk. Cover and let sit at room temperature for 12-24 hours until thickened. Refrigerate until ready to use.

Prepare the Sieved Egg

Hard boil the eggs by placing them in boiling water for 10-12 minutes. Cool in ice water, peel, and then pass through a fine sieve to create a fine egg crumble.

Assemble the Dish

On each blini, add a dollop of crème fraiche, a spoonful of sieved egg, and top with a generous amount of Golden Osetra caviar. Garnish with a gaufrette on the side.