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1
Combine the yeast with the lukewarm water and sugar in a small bowl.
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2
Bring the cream to a boil in a small saucepan.
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3
Add to the cornmeal and whisk until smooth.
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4
Place over ice and continue beating until lukewarm.
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5
Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours.
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6
(The mixture may be refrigerated overnight at this point.)
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7
When ready to serve, beat the eggs until light.
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8
Sift together the flour, salt and baking powder, and stir into the eggs.
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9
Add the sour cream and mix until smooth.
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10
Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes.
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11
Mix in the corn and red pepper.
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12
Heat the griddle or skillet until hot.
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13
Grease with a small amount of clarified butter.
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14
Ladle tablespoons of batter onto the griddle.
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15
Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
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16
To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person.
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17
Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.
