For Blinis (makes approximately 36):

1. In a medium-sized bowl, add 1 Tbsp starter (or 1/2 tsp active-dry yeast + 1 Tbsp warm water – let rest for 10 minutes until dissolved). Add 80g whole wheat flour, 20g rye flour, 50g warm tap water, and 1/4 C whole milk. Mix until well combined.
2. Separate eggs. Add the yolks to the batter mixture and stir. Set egg whites aside at room temperature for later use.
3. Melt half the butter (2 Tbsp) and mix into the batter. Add 1/8 tsp salt and mix until combined. 
4. Cover bowl with a towel or plastic wrap and let stand 2 hours or until you see tiny bubbles appear at the surface. 
5. Beat egg whites using a whisk or stand mixer until stiff peaks form – you should be able to tilt the bowl without the foam slipping. 
6. Fold the whipped egg whites into the batter. Do not over mix, you want the air bubbles to stay intact. 
7. Heat a dry pan on medium for 2 minutes. Add 1 Tbsp butter and begin cooking the blinis using 1 Tbsp scoops. Flip them when you start to see bubbles forming. Should take about 1 minute on first side, then flip and cook another 30 seconds. 

For Caviar and Condiments:

1. Keep it Chilled. Firstly, always keep the caviar on ice to ensure it stays safe to eat. Fill a small bowl with crushed ice and place the caviar jar in the center.
2. Finely chop. Secondly, in order to fully enjoy the texture of the sturgeon eggs, chop the herbs as small as the caviar.
3. Plating. Plate the condiments however you like. The blinis are best served slightly warm as they melt the créme fraíche slightly so I keep them on a separate serving plate. 
4. Assembling. Starting with a plain blini, add a dollop with créme fraíche, sprinkle with chives and shallots, then top with a hefty scoop of caviar. Enjoy!