1. Prepare the blini batter
In a mixing bowl, combine the all purpose flour, buckwheat flour, baking powder and salt. In a separate bowl, whisk together the egg, milk and melted butter. Gradually combine the wet and dry ingredients until a smooth, pourable batter forms.
2. Cook the blinis
Heat a skillet over medium low heat and melt a small amount of butter. Spoon small rounds of batter into the pan. Cook until bubbles begin to form and the bottoms are golden, then flip and cook the second side. Transfer to a plate and keep warm.
3. Prepare the potatoes
Slice the potato lengthwise into thin pieces. Pat the slices dry to remove excess surface moisture.
4. Fry until crisp
Heat neutral oil in a heavy saucepan. Fry the potato slices in batches until deeply golden and crisp. Drain on paper towel and season lightly with salt while still warm.
5. Prepare the accompaniments
Finely dice the shallot. Finely chop the cornichons and capers. Place each garnish in its own small serving bowl along with the crème fraîche.
6. Prepare the caviar
Fill a serving bowl or tray with crushed ice and nestle the unopened caviar tin into the ice. Open the caviar immediately before serving.
7. Build the service
Arrange the warm blinis, crispy potatoes, crème fraîche and garnishes around the chilled caviar.
8. Serve
For a classic bite, place a small spoonful of crème fraîche onto a warm blini or crisp potato and finish generously with caviar. Add shallot, cornichon, capers or chives sparingly as desired.
