Caviar with Buckwheat Blinis
Sourcing Caviar in Canada
Once again, I find myself on the hunt for seafood in a landlocked province. Sourcing caviar in Calgary was a bit of a treasure hunt, and after searching the Russian markets (a recommendation from Reddit), seafood markets, and gourmet grocery stores I finally found a bounty at Meta4Foods – a Calgary based specialty food wholesaler. This is also where I sourced the amazing oysters we also enjoyed for the Monaco Grand Prix.
For fixings, blinis are the classic serving vessel, but you can also enjoy caviar with lightly salted kettle chips. Some classic caviar services include boiled egg whites & yolks and mignonette. For cream, I used Chinook Clotted Cream but you could also use creme fraiche or even thick sour cream.
Caviar with Buckwheat Blinis
Petite savoury buckwheat blinis with Acadian Gold Sturgeon Caviar, served with clotted cream and chives.
Ingredients
- 50 grams Sturgeon Caviar
- ⅓ cup clotted cream or creme fraiche
- 3 tbsp chives, chopped
- ⅔ cup all-purpose flour
- ½ cup buckwheat flour
- 1 tsp instant yeast
- 1 cup milk, warmed
- ½ tsp salt
- 2 tbsp butter, melted
- 1 egg, separated
- Ice, for serving
Instructions
Blinis
- In a medium bowl, whisk together the two flours and yeast. Form a small well in the center of the flour.
- In a measuring cup, heat the milk in the microwave for about 50 seconds. The temperature should feel like a hot bath.
- Pour in the milk and stir. Cover with cling film and let rise for 40 minutes.
- Once the dough has risen, it is time to enrich the batter. Add in the melted butter, salt, and the egg yolk. Stir to combine.
- In a separate bowl, whisk the egg white until stiff but not dry. Gently fold the egg white into the batter. Cover and let rise for another 30 minutes.
- Heat a non-stick skillet or flat griddle to medium heat, do not grease the pan. Pour the batter slowly to form miniature pancakes, about the size of a toonie/poker chip.
- Fry the pancakes for approx. 60 seconds on each side and flip once you see little bubbles popping at the surface of the pancake. Aim to have a even light golden colour on the blinis. Serve the blinis room temperature or slightly chilled.
- To serve, open the caviar tin and place in a serving dish with ice. Spread a small amount of clotted cream on a blini, then caviar, and garnish with chives.
James Bond Vesper with a Lavender Twist | Grand Prix Eats
May 24, 2021 @ 11:08 pm
[…] any martini, this is a very booze-forward cocktail. I suggest enjoying this with a light snack like caviar or […]
Fresh Oyster Platter with Mignonette | Grand Prix Eats
May 26, 2021 @ 3:08 am
[…] Nothing says fresh summer patio eating like an abundant platter of freshly shucked oysters, especially when paired with a glass of bubbles. What is left to write? Oysters with mignonette were a no-brainer for the menu for the 2021 Monaco Grand Prix, so much so that we ended up having them two nights in a row – first with friends (who helped pair the oysters with the Jean Bourdy Cremant du Jura) and again on Sunday as an appetizer to the Butter-braised Steak with Anchoiade and Gratin de Pomme de Terre. For the perfect classic oyster accompaniment, look no further than a red wine mignonette (see recipe below) and an equally luscious serving of caviar. […]