Blinis Recipe with Keta Caviar

Smoked Salmon Blinis

Blinis Recipe with Keta Caviar

Recipe from Chef John Williams – Ritz Hotel London.

To make 5 delicious blinis you will require the following:

250g Strong White Flour

250g Buckwheat Flour

6 Eggs – Separated

30g Yeast

568mi (1pt) Warm Milk

288g Crème Fraiche



Bring the milk to blood temperature and mix with the yeast, mix with the egg yolks and Crème Fraiche.

Sieve in the Flour and mix well to a smooth Batter.

Cover and leave in a warm place for 1 hour.

Whisk the Egg Whites and fold into the Batter.

Cover and leave again for another hour.

Cook on the Plancher (160 oc) in Rings, make sure they are golden brown on each side and cooked in the middle.

To assemble

~ Warm the Blinis under the Salamander
~ Roche the Crème Fraiche on top, finish with the Keta Caviar