Oral Allergy Syndrome Friendly Caviar with Buckwheat Blinis
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Learn more →Ingredients
6 servings
For the blinis
- ¾ cup buckwheat flour
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ¼ tsp fine sea salt
- 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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