Blini with Caviar Recipe - Great British Chefs

Ossetra caviar with blinis and sour cream

Canapé
easy
2
30 minutes, plus resting time

PT30M

Richard Corrigan serves his blini recipe with luxurious ossetra caviar and sour cream, but these rich little pancakes would make a suitably toothsome base to a wide range of canapés.

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Ingredients

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Metric

Imperial

Blinis

85g of plain flour
1 tsp salt
1 pinch of nutmeg, freshly grated
1 egg
1 egg yolk
150ml of milk
115g of mashed potatoes, warm
25g of cream cheese, preferably St Killian
clarified butter, or vegetable oil

To serve

35g of ossetra caviar
100g of sour cream

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To make the blinis, place the flour in a bowl with the salt and nutmeg. Stir in the egg and egg yolk, then whisk in the milk until the mix is smooth

85g of plain flour
1 tsp salt
1 pinch of nutmeg, freshly grated
1 egg
1 egg yolk
150ml of milk

Ensuring the potato is free from lumps, add to a pan or microwave and gently warm through. Fold the warm potato and the cream cheese into the batter to combine, cover and leave to rest in the fridge for a minimum of 30 minutes

115g of mashed potatoes, warm
25g of cream cheese, preferably St Killian

To cook the blinis, add a dash of clarified butter or vegetable oil to a non-stick pan. Place on a medium heat and add a level tablespoon of the batter to the pan for each blini. Cook until golden on the bottom, then carefully turn over and cook to achieve a uniform colour all over

clarified butter, or vegetable oil

Remove the blinis from the pan and place on kitchen towel to absorb any excess oil. Repeat until all of the batter has been used

Serve the caviar in a bowl over ice, with a quenelle of the sour cream on the side and a plate of the blinis

35g of ossetra caviar
100g of sour cream

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Richard Corrigan

Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.