- 7 ounces Iranian imperial Osetra caviar (200 g)
- 3 1/2 ounces crème fraîche (100 g)
Blini
- 4 1/4 ounces all-purpose flour (125 g)
- 4 1/4 ounces buckwheat flour (125 g)
- 1 cup milk
- 1 1/4 teaspoons salt (5 g)
- 2 1/2 teaspoons brewer’s yeast (10 g)
- 3 egg yolks
- 3 egg whites
Instructions
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
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