Blini s 3 ikrami
(Blini with Three Caviars) Recipe

Origin: Russia      Period: Traditional

Ingredients:

2½ tbsp sugar
480ml milk
2 tbsp unsalted butter, melted (plus additional for brushing the griddle)
140g buckwheat flour (available at natural foods stores)
140g plain flour
1 tsp salt
2 large eggs, separated
180ml well-chilled double cream
2½ teaspoons active dry yeast
450ml sour cream as an accompaniment
120g black caviar
120g golden caviar
120g salmon roe

Blini s 3 ikrami
(Blini with Three Caviars) Preparation:

Method:

Combine the yeast, 1/2 tbsp sugar and 80ml lukewarm water in a bowl. Cover and set aside for 10 minutes to prove (or until foaming). Heat 240ml of the milk until lukewarm then stirinto the yeast mix along with the remaining sugar, meted butter and the buckwheat flour. Beat the batter for 1 minute to aerate then cover with clingfilm (plastic wrap) and set aside in a warm place to rise for 2 hours (alternately set in the refrigerator to rise over night, but allow the batter to warm to room temperature before using).

Heat the remaining milk to lukewarm then stir into the batter along with the plain flour, salt and egg yolks. Beat well for 1 minute then cover the bowl and set aside in a warm place to rise until doubled in volume (about 1 hour). After this time beat the double cream until holds soft peaks then fold into the batter. Add the egg whites to a clean and dry steel bowl and beat until they just hold stiff peaks then fold into the batter.

Heat a griddle or non-stick frying pan over moderate heat until hot then brush lightly with melted butter. Drop the batter by the tablespoon onto the pan, spreading to form 7cm diameter rounds. Cook the blinis for 1 minute per side, or until they are coloured golden. As each blini is done transfer to a warmed plate and cover with a dishcloth. Cook the remaining batter in the same manner until all the batter has been cooked. (If desired the blinis can be prepared up to 2 days ahead and stored in the refrigerator. When ready to serve, put on a plate, cover with foil and re-heat in an oven pre-heated to 170°C for 10 minutes.)

To serve, arrange 3 or blini on eahch of 18 small plates. Top with some of the sour cream then arrange some of the three types of caviar decoratively over the sour cream. Serve warm.

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