Ossetra caviar with blinis and sour cream
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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.
First published in 2015
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Ingredients
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
SAVE RECIPE
Method
2
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
3
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
4
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
5
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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