Ossetra caviar with blinis and sour cream

PT30M

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Ingredients

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Imperial

Blinis

  • 85g of plain flour
  • 1 tsp salt
  • 1 pinch of nutmeg, freshly grated
  • 1 egg
  • 1 egg yolk
  • 150ml of milk
  • 115g of mashed potatoes, warm
  • 25g of cream cheese, preferably St Killian
  • clarified butter, or vegetable oil

To serve

1
To make the blinis, place the flour in a bowl with the salt and nutmeg. Stir in the egg and egg yolk, then whisk in the milk until the mix is smooth
2
Ensuring the potato is free from lumps, add to a pan or microwave and gently warm through. Fold the warm potato and the cream cheese into the batter to combine, cover and leave to rest in the fridge for a minimum of 30 minutes
3
To cook the blinis, add a dash of clarified butter or vegetable oil to a non-stick pan. Place on a medium heat and add a level tablespoon of the batter to the pan for each blini. Cook until golden on the bottom, then carefully turn over and cook to achieve a uniform colour all over
  • clarified butter, or vegetable oil
4
Remove the blinis from the pan and place on kitchen towel to absorb any excess oil. Repeat until all of the batter has been used
5
Serve the caviar in a bowl over ice, with a quenelle of the sour cream on the side and a plate of the blinis
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