Iranian Imperial Osetra Caviar with Buckwheat Blini

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


Step 1: Blini

Combine the different flours and the salt. Dissolve the yeast in the milk.

Add the milk into the flour a bit at a time, then let it rise at room temperature.

Add the egg yolks.

Whip the whites, carefully folding them into the batter.

Cook thick blini in a non-stick pan.

Step 2: Garnish

Cook the eggs until hard boiled, then chop the whites and yolks separately.

Coarsely chop the parsley.

Peel the lemon completely (rind and pith removed) and dice the flesh into a salpicon. Drain on a cloth.

Finely mince the scallions.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN