Blinis with Imperial Beluga Caviar

Separate the eggs and beat the egg whites until they’re stiff.
Mix the flour, buckwheat flour, baking powder, cane sugar, lemon zest, milk, melted butter and egg yolk in a separate bowl until smooth.
Add the beaten egg whites carefully into the dough.
Grease a non-stick frying pan with a little butter over medium heat.
Place the dough by the spoonful into the pan to form small blinis. Fry on both sides until slightly golden brown. Serve the freshly made blinis with a little crème fraîche, ideally in combination with Imperial Beluga caviar.

Oliver Oberlin

Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests.

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