When it starts to bubble, pour in 1⁄3 cup batter to form a 4-inch-diameter blini. Cook one or two blinis at a time—do not crowd the pan. When the edges of the blini begin to turn brown ...

The thickness of the blinis is up to you – these are quite thin but if you make them too thick by mistake, slice them in half horizontally and you will get twice as many! Each of the toppings is ...

Caviar – salt-cured roe, traditionally from the sturgeon fish – is a popular Russian delicacy. Serve on buttered bread, in a blini with a dollop of sour cream or eat straight from the spoon.