Blini s Ikroi

Ingredients

Instructions

1. 1

   In a mixing bowl, whisk together the buckwheat flour, plain flour, fine salt, and baking powder until evenly combined. In a second bowl, whisk the milk, egg, and melted butter until smooth.

2. 2

   Pour the wet mixture into the dry ingredients and whisk just until you have a smooth, pourable batter similar to light cream. Do not overmix; a brief whisk keeps the blini tender. Let the batter stand for 5 minutes so the flour hydrates and the baking powder starts working.

3. 3

   Warm a non-stick frying pan or well-seasoned crêpe pan over medium heat. Add a small amount of the butter and swirl to coat lightly. Spoon in small rounds of batter, about 1 tablespoon each, leaving space between them. Cook in batches for 1 to 2 minutes, until the edges look set and small bubbles appear on the surface.

4. 4

   Flip the blini and cook for 30 to 60 seconds more, until lightly golden and springy in the centre. Adjust the heat as needed; if they brown too fast, lower it slightly. Transfer to a plate and repeat with the remaining batter and butter. You should get about 10 to 12 small blini.

5. 5

   Arrange the warm blini on a serving plate. Top each with a small spoonful of smetana and a little black caviar. Finish with chopped dill and serve immediately with lemon wedges on the side.

Nutrition per serving

Notes

• •For the best texture, keep the blini small; this makes them easier to flip and gives a delicate, canapé-like result.
• •If smetana is unavailable, full-fat sour cream or crème fraîche is the closest substitute, though smetana is the most traditional.
• •Serve with chilled sparkling wine or icy vodka for a classic pairing.
• •Black caviar is naturally salty, so the blini batter should be only lightly seasoned.

Background