Caviar and Salmon Blini
- Prep Time:
- Cook Time:
- Ready Time:
2 hour, 0 min
- Osetra Caviar
- Crème Fresh
- Smoked salmon or raw sushi grade salmon
- 1/4 cup warm water (105–115°F)
- 1 (1/4-oz) package active dry yeast (1 1/4 teaspoons)
- 1 1/2 tablespoons sugar
- 1/2 cup sifted all-purpose flour (sift before measuring)
- 1/2 cup sifted buckwheat flour (sift before measuring)
- 1/4 teaspoon salt
- 1 cup whole milk, heated to warm (105–115°F)
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
Preheat oven to 250°F.
Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each bilini, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
Take a ring about 2 inches in diameter and start building the layers. I start with one layer of the smoke salmon in the bottom of the ring.
Follow this by one of the blini. Now add a nice layer of the caviar followed by another blini.
Top with crème fresh and some more caviar I finished this dish with a little beurre blanc around the base with is really nice with the buckwheat blini. These are excellent for that cocktail party you have been waiting to have or as an elegant starter.
Now put on your tux and enjoy!