Low Sodium Caviar with Buckwheat Blinis

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

6 servings

For the blinis

¾ cup buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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¼ cup all-purpose flour
1 tsp baking powder
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs
¾ cup whole milk
2 tbsp grass-fed butter, melted, plus more for the pan

For serving

½ cup crème fraîche
1 oz caviar (sturgeon, salmon roe, or trout roe)
2 tbsp fresh chives, finely chopped (optional)
1 tsp lemon zest (optional)

Instructions

1
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt until combined.
2
In a small mixing bowl, whisk the eggs, whole milk, and melted grass-fed butter together until smooth. Pour the wet mixture into the dry ingredients and whisk until a smooth, pourable batter forms — it should be slightly thicker than heavy cream. Let the batter rest at room temperature for 30 minutes so the buckwheat flour fully hydrates.

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