- 1 tin Yarra Valley First Harvest Caviar (40gr)
For the blini
- 1 cup of plain flour
- ½ teaspoon of dry yeast
- ¾ cup milk
- 1 tablespoon of sour cream
- 1 teaspoon of sea salt
- 1 egg/separate
Place the flour, salt and yeast into a bowl and mix. Place the milk in a small saucepan and heat over a very low heat. When it is lukewarm, whisk in the sour cream and add this to the flour mix along with the egg yolk. Whisk this until smooth, and add more milk if the mixture is too thick. Cover and let rest for 30 minutes. Whisk the egg white until soft peaks have formed. Fold eggwhite into the batter.
Heat a non-stick pan; add a very small amount of olive oil. Drop in small amounts of the blini batter (about the size of a 20 cent piece) and cook on both sides until lightly golden in colour. Allow to cool and serve at room temperature. This will yield approx. 50 blinis
Serve the Yarra Valley Caviar with the blinis and a mixture of sour cream, chopped chervil and chives.
Place a spoon of the herbed sour cream on a blini and top with Yarra Valley Caviar.