Mini Blini with Aquatir Caviar: A Recipe for 12 Elegant Bites

Blini with black caviar work best when the pancake is small, the topping is restrained and the caviar stays cool. This recipe makes 12 small blini topped with crème fraîche and Aquatir Russian Sturgeon caviar: an appetiser for four people, with three bites per guest.

Why Russian Sturgeon caviar suits blini

Aquatir describes its Russian Sturgeon caviar as creamy and nutty with delicate briny notes. A plain pancake gives those flavours room, while a little crème fraîche adds a gentle contrast. Bester or Sterlet caviar can also be used; choose the variety you already enjoy rather than covering it with a complicated garnish.

Ingredients for 12 mini blini

• 60 g plain flour
• ½ teaspoon baking powder
• 1 small egg
• 70 ml milk, plus a little extra if needed
• 10 g melted unsalted butter, cooled, plus a little for the pan
• One small pinch of salt
• 60 g crème fraîche or thick, mild sour cream
• 30 g Aquatir Russian Sturgeon caviar
• A few short chive tips, optional

Preparation takes approximately 15 minutes; cooking takes about 10 minutes, plus time for the blini to cool. The recipe contains fish, milk, egg and wheat.

Step-by-step method

1. Mix the flour, baking powder and salt in a bowl. In a second bowl, whisk the egg, milk and cooled melted butter.
2. Stir the wet ingredients into the dry ingredients just until combined. The batter should fall slowly from a spoon; add a small splash of milk if it is too thick.
3. Heat a non-stick frying pan over medium-low heat and lightly butter it. Add small spoonfuls of batter to make blini about 4–5 cm across.
4. Cook until small bubbles appear and the underside is lightly golden, then turn and finish the other side. Keep the heat moderate so the centres cook through.
5. Transfer the blini to a rack. Let them cool before adding the toppings: caviar should not sit on a steaming pancake.
6. Add about 5 g of crème fraîche to each blini. Divide the 30 g tin of caviar into 12 small portions, approximately 2.5 g each, and place on top. Finish with a tiny chive tip if desired.

Make-ahead planning

The simplest approach is to cook the blini before guests arrive and leave assembly until serving time. Keep the dairy topping and caviar refrigerated according to their labels. Arrange a small first batch on the serving plate and replenish as needed, rather than leaving the entire platter out throughout the gathering.

Three details that improve the result

Keep the pancakes thin enough to eat in one or two bites. Use only a small amount of dairy so it does not dominate the topping. Finally, taste one finished blini before adding any further seasoning: the caviar supplies its own salty accent, so extra salt on top is usually unnecessary.

Serve with plain water or a drink of your choice and let guests compare one blini with a small taste of caviar on its own. Discover the Aquatir collection for more options, or read our caviar serving guide to plan the rest of the table.