Blini with Caviar
Delicate buckwheat pancakes topped with caviar and crème fraîche.
About This Recipe
Blini are small, yeasted buckwheat pancakes that have graced Russian tables for centuries, long associated with Maslenitsa (Butter Week) celebrations. Their slightly earthy, nutty flavour is the perfect foil for the briny pop of caviar, a dollop of crème fraîche, and a wisp of fresh dill.
Ingredients
Serves 4
- 100 gbuckwheat flour
- 100 gplain flour
- 7 ginstant yeast (1 sachet)
- 300 mlwarm whole milk
- 2 pcseggs, yolks and whites separated
- 0.5 tspsalt
- 1 tspsugar
- 2 tbspbutter, melted, plus extra for cooking
- 50 gcaviar or salmon roe
- 150 mlcrème fraîche or sour cream
- 10 gfresh dill sprigs
Instructions
- 1
Activate yeast
Whisk both flours, yeast, sugar, and salt in a large bowl. Add warm milk and egg yolks. Whisk until smooth. Cover with cling film and leave in a warm place for 1 hour until bubbly and risen.
- 2
Fold in egg whites
Whisk egg whites to soft peaks. Gently fold into the batter along with the melted butter, taking care not to deflate the mixture.
- 3
Cook blini
Heat a non-stick pan or blini pan over medium heat and brush with a little butter. Drop tablespoons of batter to form 7–8 cm rounds. Cook for 2 minutes until bubbles form and edges set, then flip and cook for 1 minute more. Keep warm in a low oven.
- 4
Assemble
Arrange blini on a serving platter. Top each with a small spoonful of crème fraîche, then a small amount of caviar or salmon roe, and a dill sprig. Serve at once.
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Pro Tips
- →
Do not let the butter burn when cooking — use medium-low heat.
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Blini batter should rest at least 1 hour; overnight in the fridge is even better.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Top with smoked salmon and cream cheese instead of caviar for a more accessible version.
- •
Add a teaspoon of honey for slightly sweet breakfast blini.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Store cooked blini covered in the fridge up to 2 days. Reheat in a dry pan.
History & Origin
Blini with Caviar is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Frequently Asked Questions
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Why didn't mine turn out as expected?
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Nutrition Facts
Per serving (180g / 6.3 oz) · 4 servings total
Time Summary
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