Buckwheat blinis with aubergine caviar

Buckwheat blinis with aubergine caviar

50 mins
Laura Edwards

Making blinis is a bit of a ritual: it’s simple but not quick, so only embark on making them when you have time to really enjoy the process. If you do get your hands on some caviar (black or red), then serve the blinis with a teaspoon of it, a little dollop of soured cream and a sprinkle of dill or parsley. While black caviar is considered the premium kind, I have always thought that blinis taste best with the plumper, red salmon roe (which my Russian grandfather used to love) or this silky aubergine ‘caviar’.


Quantity Ingredient

For the aubergine caviar

Quantity Ingredient
4 aubergines
3 garlic cloves, unpeeled
2 lemons, juiced
100ml extra-virgin olive oil
handful finely chopped flat-leaf parsley
salt, to taste
white pepper, to taste

For the buckwheat blinis

Quantity Ingredient
750ml full-fat milk
20g fresh yeast
2 teaspoons caster sugar
200g plain flour
2 eggs, separated
200g buckwheat flour
300g melted unsalted butter
2 pinches salt
rapeseed oil, for frying

To serve

Quantity Ingredient
soured cream
chopped fresh dill or parsley


  1. Using kitchen tongs, hold the aubergines over the flame on your hob, turning, until they are soft and charred. Repeat with the garlic cloves. Allow to cool, then peel. Add to a food processor or blender along with the lemon juice and blitz until smooth. Transfer to a bowl and gradually whisk in the oil, until you get a fluffy consistency. Season to taste and stir in the parsley. Chill in the fridge until needed.
  2. To make the blinis, gently heat 175 ml of the milk until tepid and then stir in the yeast and sugar. Sift the plain flour into a large bowl and pour in the milk and yeast. Mix well until you have a smooth batter, then set aside in a warm place to rise for 20 minutes. Meanwhile, whisk the egg whites until stiff peaks form.
  3. Now take the bowl with the flour-yeast-milk mixture. Sift in the buckwheat flour and add the remaining milk. Beat with a wooden spoon until well combined and it reaches the consistency of double cream. After a few minutes start adding the egg yolks, beaten egg whites, melted butter and salt. Return the bowl to a warm place for another 20 minutes, until the batter has increased in size.
  4. Preheat the oven to its lowest setting so you can keep the blinis warm. Add a little rapeseed oil to a non-stick frying pan and place over a medium heat. Start frying the blinis: add about 1 tablespoon of batter to the pan for each blini (they should be about 5 mm thick and 8 cm across). Fry them quickly for about 1 minute on each side and transfer to the oven to keep warm while you cook the rest. Serve as soon as possible with soured cream, topped with the aubergine caviar and some chopped dill.
eastern european
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