Buckwheat Blinis with California Estate Osetra Caviar
By Chef Tsar Nicoulai, Caviar, San Francisco, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (use organic when possible)
1 cup Buckwheat Flour
1 cup All-purpose Flour
1/4 cup Sugar
1 tbls. Baking Powder
1 pinch Salt (generous)
1/2 cup Buttermilk
1/2 cup Half & Half
2 sm. Eggs
1/4 cup Butter (unsalted, melted)
2 oz. Caviar* (California Estate Osetra)
Creme Fraéche

1. Mix buckwheat, all-purpose flour, salt and baking powder in a medium bowl.

2. In a separate bowl, mix sugar with eggs, buttermilk and half & half. Slowly add dry ingredients to egg mixture and whisk until smooth. Finish by stirring in melted butter Scrape down the sides and cover. Rest in refrigerator for 3 hours.

3. Preheat a nonstick or tempered cast iron skillet. Do not get it too hot! Turn heat to medium and butter the surface of the skillet. Try not to brown the butter.

4. With a small ladle or squirt bottle, make blinis 1 inch in diameter. The batter spreads out to a diameter of 1-1/2 inches. When the blini begins to form little bubbles on top or around edges, it is ready to flip, about 40 seconds. Flip the blini and cook until golden brown, about 20 seconds.

To Serve:
Let blinis cool for about 5 minutes. Top with a little creme fraéche and a generous dollop of caviar. Makes 32 blinis.

Note: Blinis are best fresh, but can be stored in the refrigerator up to 3 days. Reheat in a skillet on low heat about 1 minute per side.

*Seafood Watch recommends farmed caviar from the U.S.


Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
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