📝 About This Recipe
The crown jewel of the Russian Zakuski table, this dish celebrates the opulent heritage of the Caspian and Volga regions. Silky, briny Black Sturgeon caviar is presented alongside warm, buttery yeast-leavened blini and a symphony of classical accompaniments. This preparation balances the intense sea-salt richness of the roe with creamy smetana and the sharp, clean bite of shallots and chives.
🥗 Ingredients
The Star
- 125 grams Black Sturgeon Caviar (Osetra or Sevruga) (high quality, chilled on ice)
Traditional Yeast Blini
- 1/2 cups Buckwheat flour (sifted)
- 1 cups All-purpose flour (sifted)
- 1.5 cups Warm milk (approximately 110°F)
- 1 packet Active dry yeast (7 grams)
- 4 tablespoons Unsalted butter (melted and cooled)
- 2 Large eggs (separated)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 3 tablespoons Clarified butter (for frying the blini)
Classical Accompaniments
- 1 cup Smetana or Crème Fraîche (chilled)
- 3 Hard-boiled eggs (whites and yolks separated and finely minced)
- 2 small Shallots (minced extremely fine)
- 1 bunch Fresh Chives (snipped into 1/8 inch pieces)
- 1 Lemon (cut into thin wedges and wrapped in cheesecloth)
👨🍳 Instructions
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1
Begin the blini batter by whisking the warm milk, sugar, and yeast in a large bowl. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
Whisk in the buckwheat flour and all-purpose flour until a smooth paste forms. Cover with a warm, damp cloth and let rise in a draft-free spot for 1 hour until doubled in size.
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3
After the first rise, stir in the melted butter, egg yolks, and salt. The batter should be thick but pourable.
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4
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter using a spatula to maintain aeration.
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5
Heat a non-stick skillet or blini pan over medium heat and brush lightly with clarified butter.
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6
Drop small tablespoons of batter onto the skillet to create 2-inch circles. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown.
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7
Flip the blini and cook for another 45 seconds. Keep the finished blini warm in a low oven (200°F) wrapped in a clean kitchen towel.
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8
Prepare the garnishes: Mince the egg whites and egg yolks separately to create a vibrant color contrast. Finely dice the shallots and snip the chives.
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9
Arrange the garnishes in small, individual crystal or porcelain bowls. These will be placed around the central caviar service.
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10
Prepare the caviar server: Fill a large glass or crystal bowl with crushed ice. Place the caviar tin or a smaller glass bowl containing the caviar directly into the ice to keep it perfectly chilled.
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11
Just before serving, place a mother-of-pearl spoon (or bone/plastic spoon) into the caviar. Avoid metal spoons as they oxidize the delicate flavor.
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12
Present the warm blini on a pre-heated platter alongside the chilled caviar and the array of garnishes for guests to assemble their own perfect bites.
💡 Chef's Tips
Never use silver or stainless steel spoons for caviar, as metal alters the flavor profile; stick to mother-of-pearl or glass. Ensure your blini batter is well-aerated with the egg whites to achieve the signature 'pillowy' texture. Keep the caviar at a consistent 28-32°F until the very moment of serving to preserve the integrity of the 'pop'. If buckwheat flour is too strong for your palate, you can use 100% all-purpose flour, but you will lose the authentic nutty depth. When assembling, place the cream on the blini first to act as a 'glue' for the caviar and garnishes.
🍽️ Serving Suggestions
Pair with a bone-dry, ice-cold Russian Vodka (standard or premium) served in a chilled glass. A vintage Blanc de Blancs Champagne provides the perfect acidity to cut through the richness of the roe. Serve alongside other Zakuski like pickled mushrooms, smoked sturgeon, and marinated herring for a full feast. Offer a hot tea service (Samovar style) with lemon after the course to cleanse the palate.