January 22, 2012

Canadian Caviar

Post by Chef Corbin

with blini, egg, chives and crème fraiche

Ingredients

Blinis

Yield- 30-36 pieces

3 tbsp. warm water
½ tsp. active dry yeast
¾ cup warm milk
2 tbsp. melted butter
2 tbsp. sour cream
1 egg separated
Pinch of white sugar
Salt and pepper to taste
½ cup white color
½ cup whole wheat flour
1 tbsp. fresh dill- chopped fine
Vegetable oil- for frying

Method

Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 ½ to 3 hours. Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. DO AHEAD: Can be made ahead. Re-warm uncovered in 350°F oven 5 minutes.

Assembly

7 grams of Canadian Caviar
½ tbsp chopped egg yolk
½ tbsp. chopped chives
1 tbsp. crème fraiche