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Petrossian caviar on blini


A canape to serve with caviar and smetana

Course Canape
Cuisine Russian
Keyword blini, caviar
Prep Time 20 minutes
Cook Time 25 minutes
2 hours at least 2 hours
Total Time 2 hours 45 minutes
Servings 4 people
Author Nigella Lawson


  • 75 grams buckwheat flour I substituted with strong white flour
  • 75 grams strong white flour
  • 1 sachet easyblend yeast
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 100 ml milk
  • 2 tbsp smetana, creme fraiche, sour cream use the same as you will to top the blinis
  • 1 tbsp butter plus extra for frying the blinis
  • 1 egg separate


  1. Mix the dry ingredients in a warm bowl. I used a glass bowl which I placed in a larger container filled with warm water.

  2. Pour the milk into a measuring jug. Add two tablespoons of the smetana (or creme fraiche or sour cream), mix well to combine. Add water to make mixture up to 250ml.

  3. Pour the mixture into a small pot and then add the butter and warm so that the butter melts. Set aside until the mixture cools to body temperature. I left it to room temperature.

  4. Now beat the egg yolk into the cooled mixture. Pour the mixture into the dry ingredients and mix well. Leave in a warm place for 2 hours or longer.

  5. When you are ready to cook, beat the egg white until stiff (not dry) and fold it in.

  6. Heat a crepe pan and melt some butter and a little oil. When butter is melted, pour off the oil. Add some more butter for each crepe - about two tablespoons of batter for each. Cook at medium heat - I burnt the first one by cooking it on high heat - until bubbles form on top (about two minutes) and then flip over for a minute. Do not press down on the crepes to flatten as this will affect the fluffy texture. Keep warm in oven while you make the rest of the batch.

  7. Serve warm with melted butter, smetana and caviar.