Caviar Service Recipe

Inspired by Pat and Betty

Time2h

Serves4

Crème Fraiche, Lemon, Chives, Shallots, Buckwheat Blini

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Ingredients

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Caviar Service Components

3 1/2 oz (100 grams) Caviar

7.05 oz (200 grams) Crème Fraiche

1 whole Lemon

1.06 oz (30 grams) Chives

1 3/4 oz (50 grams) Shallots

5.29 oz (150 grams) Buckwheat Flour

1 3/4 oz (50 grams) 00 bread flour

1/4 oz (7 grams) Yeast

1.06 cup (250 ml) Milk

1 whole Egg

1 tsp Celtic sea salt

1.06 oz (30 grams) Butter

Method

Preparation of Buckwheat Blini

Prepare the Batter

In a bowl, combine the buckwheat flour, all-purpose flour, yeast, and salt. In a separate bowl, warm the milk and whisk in the egg. Gradually mix the wet ingredients into the dry ingredients until smooth. Let the batter rise for about 1 hour.

Cook the Blini

Heat a non-stick skillet over medium heat and add a little butter. Pour small amounts of batter to form mini pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Keep warm.

Assembly

Prepare Garnishes

Finely chop the chives and shallots. Zest the lemon and cut it into wedges.

Serve

On each blini, place a dollop of crème fraiche, a spoonful of caviar, and top with chopped chives and shallots. Serve with lemon wedges on the side.