Petrossian Beluga Hybrid Recipe

In a bowl, whisk together buckwheat flour, all-purpose flour and salt until evenly combined.

In a separate bowl, whisk milk, sparkling water and egg until smooth.

Pour the wet mixture into the dry ingredients and whisk to a thick, lump-free batter. Let rest for 15 minutes.

Heat a nonstick skillet over medium heat and lightly brush with the butter. When melted and foamy, swirl to coat.

Spoon about 1 tablespoon of batter onto the pan to form mini-blinis. Cook 1–2 minutes until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes. Transfer to a warmed plate.

In a small bowl, stir together crème fraîche with lemon zest, chopped dill and chopped chives. Season with a pinch of salt and black pepper to taste.

To plate: place a dollop of dill‑creme on each blini, top with a small spoon of Beluga caviar, and garnish with microgreens. Finish with a light drizzle of truffle oil if using.

Notes

Keep blinis warm on a low oven while finishing plating. Serve immediately as a luxurious petrossian-inspired bite.