Blini with crème fraîche, lox and caviar
Blini are small, warm pancakes, and they are the traditional partner for caviar. Warm and soft against cold and rich is the point. This recipe makes about 24 small blini.
Ingredients for the blini
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter, plus more for the pan
To serve
- 1/2 cup crème fraîche, cold
- 4 ounces thinly sliced smoked salmon (lox)
- 50 grams caviar
- Chives, finely chopped
Method
- Whisk the flour, baking powder and salt in a bowl.
- In a second bowl, whisk the milk, egg and melted butter.
- Pour the wet ingredients into the dry ones and stir until just combined. A few small lumps are fine.
- Heat a non-stick pan over medium heat and brush it lightly with butter.
- Drop in a teaspoon or two of batter for each blini, so they are about 2 inches across. Cook for about a minute, until bubbles form on top, then flip and cook for another 30 seconds.
- Keep the blini warm in a low oven, covered with a clean towel.
To assemble
- Put a small spoonful of cold crème fraîche on each warm blini.
- Add a small piece of smoked salmon, folded.
- Top with a little caviar, using a non-metal spoon, and a pinch of chives.
- Serve right away.
Tips
- Keep the caviar on ice until the moment you assemble, and assemble in small batches so each blini is eaten warm.
- Skip lemon and onion. They are traditional with some dishes, but they cover the flavor of good caviar.
- Plan 15 to 30 grams of caviar per person. A 50 g tin is a good starting size for two or three people.
- Make the blini ahead. You can cook them earlier in the day and warm them for a few minutes in the oven before serving.
Opus Caviar is opening soon with same-day courier delivery of Kaluga Hybrid caviar across the South Bay, packed on ice. Join the list to be first to order, and see what caviar tastes like if you are new to it.