Scrambled duck egg topped with sevruga caviar

Ingredients

For the blinis:
225g/8oz plain flour (½ buckwheat flour and ½ plain flour)
1 tsp salt
1 tsp sugar
12.5ml/2½ tsp dried yeast
1 strip lemon zest, finely chopped
2.5ml/½ tsp caraway seeds finely chopped
300ml/½ pint full fat milk
150g/5oz soured cream
3 medium eggs, separated
For the scrambled egg:
2 fresh hen eggs
4 fresh duck eggs
1 tbsp double cream
1 tbsp cold water
salt and ground white pepper
1 tsp unsalted butter
4 tsp sevruga caviar

Method

1.To prepare the blinis: sieve the flour, salt and sugar into a large bowl. Add the yeast, lemon and caraway seeds.
2. Mix the milk, cream and yolks together and combine with the flour mixture to form a smooth batter. Cover the bowl with a cloth and leave in a warm place for several hours till spongy and bubbly.
3. Whisk the egg white into the batter and then cover again for a further ¾ hour.
4. Cook the blinis (using rings to keep them in perfect rounds) with clarified butter, turning when bubbles appear on the top.
5.To make the scrambled egg: whisk all the eggs with the cream in a large bowl and add water, salt and pepper. Save and wash out four eggshells to serve.
6. Heat the butter in a saucepan, add the egg mixture and lightly scramble.
7. Finally, fill each eggshell with scrambled egg and top with a tsp of sevruga caviar.
2. Pour a little warmed vodka onto four serving plates and stand an egg in the middle of each one. Serve with warm blinis and a glass of iced vodka!