Caviar Blini

• 1 1/4 cups buttermilk
• 1/2 cup lukewarm water
• 1 1/2 teaspoons active dry yeast
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 large egg, separated
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Caviar, for serving
• Crème fraîche, for serving
• Fresh dill, for garnish

Steps

1. 1 Combine buttermilk, water, and yeast in a bowl; let stand 5 minutes until frothy.
2. 2 In a large bowl, mix flour and salt. Add the yeast mixture, melted butter, egg yolk, sugar, and vanilla extract. Stir until smooth.
3. 3 Beat egg white until stiff peaks form. Gently fold into the batter.
4. 4 Cover the batter with a towel and let it rest for 2 hours or until doubled in size.
5. 5 Heat a lightly oiled skillet over medium heat. Drop spoonfuls of batter onto the skillet.
6. 6 Cook blinis until bubbles form and pop, then flip and cook the other side until golden, about 2-3 minutes per side.
7. 7 Serve blinis topped with a dollop of crème fraîche, a spoonful of caviar, and a sprinkle of fresh dill.
8. 8 Adjust skillet heat as needed to prevent burning.

Equipment

• skillet
• mixing bowls
• whisk

Variations

• Add a touch of lemon zest to the batter for a citrusy kick.
• Top with finely chopped red onion for crunch.

Substitutions

• If caviar is unavailable, substitute with salmon roe.
• Use sour cream if crème fraîche is not available.

Pairings

• Chilled vodka
• Smoked salmon
• Fresh seasonal berries

Nutrition

Tips

• Keep blinis warm in a low oven while you cook the rest.
• Use a small ice cream scoop for uniform blini size.

Storage

Store blinis in an airtight container for up to 1 day. Reheat in a warm oven.

Freezing: Freeze uncooked blinis on a parchment-lined tray, then transfer to a freezer bag. Thaw and cook as needed.

Serving Suggestions

• Serve with chilled champagne for a celebratory touch.
• Pair with smoked salmon for an additional layer of flavor.

FAQ