Cultured Sour Cream Blinis With Caviar and Chives
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
- 1.5 cups flour (can make 1 cup plain flour, 1/2 cup buckwheat flour)
- 5 eggs, room temperature
- 300ml/10.6flozs. sour cream, divided in two
- 50g/1.7ozs. butter, melted
- 1/2 cup cream or milk
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
-
30g/1oz Butter and 2-3 tablespoons oil for frying
-
100g/3.5ozs sour cream
- 1/2 cup finely chopped chives
- 50g/1.7ozs caviar
Step 1 - Beat eggs and 150g/5ozs of the sour cream together in a jug. Place flour in a bowl and make a well in the centre. Add the egg mixture, melted butter, cream and salt and mix to combine (try not to over mix). Add in the remaining 150g/5ozs. sour cream but try not to break it up - you want little lumps of sour cream in every bite. Let rest in the fridge for 30 minutes and then stir in the baking powder.
Step 2 - Heat a skillet or frypan on medium heat and add a little butter and oil to grease the pan (I like a mix of butter for flavour and oil). Dollop the mixture to make small pikelets. Turn over when bubbles appear on the surface. Repeat with the rest of the batter (this will make a lot, around 40-45).
Step 3 - Place the sour cream in a small bowl and cover with chives and caviar. Serve with the blinis.