IAN CURLEY’S CAVIAR AND BLINIS

INGREDIENTS

• 50g Caviar
• 20g Crème Fraiche
• 2g Chives
• 280g Roasted Yukon Potato
• 120g AP Flour
• 12g Baking Powder
• 4ea Yolk
• 8ea Whites
• 5g Salt

METHOD

1. Whip the whites to soft peaks and set aside
2. Mix remaining ingredients on medium speed for 5 mins and passthrough course tamis
3. Fold the whites into base
4. Cook in clarified butter till golden and turn blinis
5. When cool enough to serve , place crème fraiche on top of blinis , top with caviar of choice and top with finely
   chopped chives.
   Chef’s Note – For luxe finish you can
   also add bottarga and fresh horseradish
   Makes 6 Blinis