Carrot Blinis | RICARDO

Ingredients

• 1/2 cup (75 g) unbleached all-purpose flour
• 2 tbsp buckwheat flour
• 1/2 tsp instant yeast
• 1/4 tsp salt
• 1/3 cup (75 ml) warm carrot purée (see note)
• 3 tbsp (45 ml) warm carrot juice
• 1 egg, at room temperature, separated
• Softened butter, for cooking
• 1/3 cup (75 ml) sour cream or crème fraîche
• 2 tbsp bottarga or fish roe of your choice
• 1 carrot, peeled and finely grated
• Chopped chives or small dill fronds, for serving