Imperia Kaluga Reserve* Recipe

Plate on ice

Fill a shallow serving bowl or tray with crushed ice (about 2 cups) and level it so it will hold a small tasting spoon with caviar without tilting. Place the mother-of-pearl spoon on the ice.

Spoon 30 g Imperia Kaluga Reserve caviar onto the mother-of-pearl spoon immediately before serving. Keep the tin chilled on ice until ready; do not allow caviar to sit at room temperature for more than a minute or two once served.

Prepare batter

In a medium bowl whisk together all-purpose flour, buckwheat flour, sugar, instant yeast, and salt. In a separate bowl whisk the warm milk, egg and melted butter until combined.

Pour the wet into the dry ingredients and whisk until just combined. The batter should be fairly thick but pourable; cover with plastic wrap and let rest in a warm place for 30–45 minutes until slightly puffed and bubbles appear.

Cook blinis

Heat a nonstick skillet or crepe pan over medium-low heat and brush lightly with melted butter. Spoon small rounds (about 1 tablespoon of batter) into the pan to make 2–2.5 inch blinis. Cook 1.5–2 minutes until surface forms bubbles and edges set, then flip and cook 45–60 seconds until lightly golden. Transfer to a plate and keep warm. Yield: about 18–24 small blinis (depending on size).

To serve, place a small dollop (about 1/2 tsp) of sour cream on each blini, then top with a small spoonful of caviar or place the single mother-of-pearl spoon with 30 g caviar beside the blinis for individual service.

Sprinkle chopped chives lightly over the blinis (not over the caviar) and add a lemon wedge to the serving tray for guests who wish to brighten a bite (a tiny squeeze only — citrus can overpower caviar).

Keep the caviar chilled on the ice bed throughout service. Provide each guest with a mother-of-pearl spoon; the recipe specifies one spoon with 30 g caviar for the full service on ice.