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Blinis with Caviar and Champagne

Blinis with Caviar and Champagne

The blinis have a light nutty flavor as they are made with buckwheat flour. 

Course appetizer, Caviar, Gourmet cuisine
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Blinis with Caviar and Champagne
Prep Time 5 minutes
Cook Time 10 minutes
Servings 30 small blinis
Author Labsalliebe

Ingredients

INGREDIENTS BLINIS

  • 100 g buckwheat flour
  • 50 g wheat flour
  • 1 tsp salt
  • 1 tbsp butter
  • 1/8 l milk
  • 5 g fresh yeast
  • 1 tsp sugar
  • 2 eggs
  • ghee

INGREDIENTS TOPPING

  • 4 quail eggs
  • 50 g caviar
  • 1 shallot
  • 200 g sour cream
  • A couple of sprigs of dill

Instructions

PREPARATION BLINIS

  1. In a bowl, mix both types of flour.

  2. Melt the butter in a small pan and set it aside.

  3. Warm the milk until it is hand-warm, then dissolve the yeast and sugar in the lukewarm milk.

  4. Add the melted butter and yeast mixture to the flour, stirring until smooth.

  5. Separate one of the eggs and add the yolk of that egg along with the other whole egg to the dough, mixing well.

  6. Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter.

  7. Cover the bowl and let the mixture rise for 30 minutes.

PREPARATION TOPPING

  1. Cook the quail eggs in boiling water for 3–4 minutes. Once cooked, remove them from the water, rinse under cold water, and peel.

  2. On each blini, place a teaspoon of sour cream and a small amount of caviar.

  3. Garnish each with half a quail egg and a sprig of dill.

  4. If desired, add finely diced shallots on top.

Recipe Notes

Serve with a glass of champagne or iced vodka.