caviar service – chef roger ma reserve Recipe

Inspired by Boulevard Kitchen & Oyster Bar

Time1h 30m

Serves4

traditional garnish, buckwheat blini, chopped egg, chives, crème fraiche, shallot, capers

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Ingredients

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Garnish

2 eggs Chopped Hard-Boiled Eggs

2 tablespoons Chives

1 medium Shallot

2 tablespoons Capers

Blini

1 cup Buckwheat Flour

1 cup 00 bread flour

1 teaspoon Yeast

1 cup Warm Milk

2 large Egg Yolks

1 teaspoon Celtic sea salt

2 tablespoons Butter

Crème Fraîche

1 cup Crème Fraîche

Caviar

3 1/2 oz (100 grams) Caviar

Method

Preparation of Blini

Make the Batter

In a bowl, combine the buckwheat flour, all-purpose flour, yeast, warm milk, egg yolks, and salt. Mix until smooth.

Let it Rise

Cover the bowl with a cloth and let the batter rise in a warm place for about 1 hour.

Cook the Blini

Melt butter in a non-stick skillet over medium heat. Pour small amounts of the batter to form small pancakes. Cook until bubbles form, then flip and cook for another minute.

Garnish Preparation

Prepare the Garnishes

Finely chop the hard-boiled eggs, chives, shallot, and capers. Set aside for serving.

Serving

Assemble the Plate

Place the warm blini on a serving platter. Top with a dollop of crème fraîche, a spoonful of caviar, and a sprinkle of the prepared garnishes.

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