For 2 portions

120 g plain flour
120 g buckwheat flour
260 g milk
10 g fresh yeast
200 g butter
4 egg  yolks
3 egg whites
5 g salt
5 g sugar

To finish

10 g dill
2 whole eggs
1 shallot
100 g crème fraîche
30 g caviar malosol “Klečka”

Dissolve the butter in some warm milk. Add the yeast and stir. Give it a little time to activate. Mix in the egg yolks, mix again and add the rest of the dry ingredients.

If you want to prep the batter in advance, make it to this stage. It will last about a week in the fridge.

Whip the egg whites until stiff and slowly stir them into the batter. It is better to do it gradually. Then we can slowly fry the blinis on a medium-hot pan until golden. Turn them once and  dry them on a paper towel.

Finally, we need two hard boiled eggs. Boil a large pot of water, place the eggs inside, cover with lid and remove the pot from the stove. Soft boiled eggs will be ready in six minutes, hard boiled in about eight.

Peel the eggs and divide them into yolks and whites:  grate both parts finely. Chop finely the shallots, dill, open a tin of caviar and then it’s up to you how much of this delight you want to eat. Enjoy!

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