Real caviar is not exactly an ingredient you buy every day. This recipe was created after an excursion with Mr. Klečka nearby Vienna, where he grows sturgeons. He showed us how the caviar is processed and was kind enough to provide us with some samples. While we plan to eat one can just by itself (because caviar really doesn’t need anything to go with) for the second one I prepared homemade blinis. And the result was more than satisfactory!
For 2 portions
120 g plain flour
120 g buckwheat flour
260 g milk
10 g fresh yeast
200 g butter
4 egg yolks
3 egg whites
5 g salt
5 g sugar
To finish
10 g dill
2 whole eggs
1 shallot
100 g crème fraîche
30 g caviar malosol “Klečka”
Dissolve the butter in some warm milk. Add the yeast and stir. Give it a little time to activate. Mix in the egg yolks, mix again and add the rest of the dry ingredients.
If you want to prep the batter in advance, make it to this stage. It will last about a week in the fridge.
Whip the egg whites until stiff and slowly stir them into the batter. It is better to do it gradually. Then we can slowly fry the blinis on a medium-hot pan until golden. Turn them once and dry them on a paper towel.
Finally, we need two hard boiled eggs. Boil a large pot of water, place the eggs inside, cover with lid and remove the pot from the stove. Soft boiled eggs will be ready in six minutes, hard boiled in about eight.
Peel the eggs and divide them into yolks and whites: grate both parts finely. Chop finely the shallots, dill, open a tin of caviar and then it’s up to you how much of this delight you want to eat. Enjoy!
