This recipe was the amuse bouche part of my winter seasonal supper club in November 2023, and is a nicely balanced morsel starts off a six-course menu, but you can also make the entire 60 of the blinis that the batter allows and make canapés for a party, in which case you would need to times the toppings by 4. Alternatively, if you don’t fancy making all the blinis, it will make good pancakes for one or two days after, as long as you chill the batter. For information on the next supper club, see here.
Trout caviar blinis
Serves 4 (plus 48 extra blinis to freeze)
100g plain flour
1 egg, separated
150ml milk
25g butter
2-4 tbsp vegetable oil
40g creme fraiche
20g trout caviar
1 tbsp small fresh dill sprigs
sea salt and black pepper
4 saucers or small plates
In a large bowl, mix together the flour and egg yolk, then still in the milk gradually, followed by the melted butter. Whisk.
In a separate bowl, whisk the egg white to thick peaks and fold into the batter.
Heat a large frying pan to hot and add 2 tbsp oil. Spoon a full teaspoon into the pan in a circle and continue to do so, spaced well apart. Cook on low for 2 mins on each side. Transfer to a cooling rack. You will have to do this in batches.
Place three blinis on each saucer and divide the creme fraiche between them (allowing around 10g per person). Top the blinis with the caviar (around 5g per person), and finish each blini with a small sprig of dill. Sprinkle with a little pepper and serve.
