Caviar

         Caviar is simply sieved and lightly salted sturgeon roe.  There are less than 30 species of sturgeon with three of these being the most popular Beluga, Ossetra, and Sevruga.  The eggs can be black, brown, dark green, grey or golden.  The best known caviar comes from the countries on the Black and Caspian seas, but the decline in sturgeon numbers there and else where led to the suspension of the international trade of all caviar from wild sturgeon.  Good quality sturgeon caviar is now farmed. 
         The Russians like to spread caviar onto blinis (small buckwheat pancakes) with sour cream and vodka so when presented with a tin I took a leaf out of their book.  I also smeared it extravagantly on hot buttered toast.



Blinis

5 grams yeast
60mls warm water
1/2 tsp sugar
120mls milk
30grams butter, melted
60grams buckwheat flour
60grams white flour
1/2 tsp salt
2 eggs, seperated

Dissolve the yeast in the warm water with the sugar put to one side until it begins to froth.  In a large bowl combine flours, salt, milk, egg yolks, melted butter and yeast mixture.   Leave batter in a warm place until it doubles in size.  Whisk egg whites until stiff peaks form and fold through batter with the whisk.  Fry spoonfuls of batter in vegetable oil and butter over a moderate heat.

On top of the blinis place a spoonful of seasoned sour cream mixed with chives or dill, top with caviar and serve with shots of icy cold vodka!