Caviar and blini: how to serve them, with a buckwheat blini recipe
Serve caviar on blini warm, small and plain: a 2-inch buckwheat blini, a small spoonful of cold crème fraîche, then 3 to 5 grams of caviar on top, added with a non-metal spoon at the last moment. A 50 gram tin tops about 10 to 15 blini; a 125 gram tin, 25 to 40. Keep the caviar on ice and assemble a few at a time so each one is eaten warm.
Why blini work
Blini are small, yeasted pancakes from Russian cooking, traditionally made with buckwheat. They're the classic partner for caviar because of contrast: a warm, soft, slightly sour pancake, a cool layer of crème fraîche, and cold, salty pearls that pop. The pancake is there to carry the caviar, so keep it plain. No sugar on top, no strong herbs, no lemon.
How to assemble
- Warm the blini. Fresh from the pan, or five minutes in a 250°F oven under a clean towel.
- Add crème fraîche. About a teaspoon, cold, in the center. Sour cream works too; crème fraîche is milder and richer.
- Top with caviar. A small spoonful, 3 to 5 grams, lifted gently from the tin with a mother-of-pearl, bone, wood or glass spoon. Don't spread it; let it sit in a small mound.
- Finish, or don't. A few snipped chives or a little chopped hard-boiled egg is plenty. Many people prefer nothing at all.
- Eat it right away, in one or two bites.
How much caviar you need
| Tin | Blini it tops (3–5 g each) | Good for |
|---|---|---|
| 30 g ($45) | 6–10 | Two people, a first taste |
| 50 g ($75) | 10–15 | Two to three people |
| 125 g ($187.50) | 25–40 | A dinner for four to eight |
| 250 g ($375) | 50–80 | A party |
Prices are for our Imperial Ossetra, $1.50 a gram, plus the courier fee. For portions beyond blini, see how much caviar per person.
Buckwheat blini recipe
Traditional blini are yeasted, which gives them a light, slightly sour flavor that suits caviar. Start about 90 minutes before serving, or make them earlier in the day and rewarm them.
Makes about 30 blini, 2 inches across.
Ingredients
- ½ cup (60 g) buckwheat flour
- ½ cup (65 g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup (240 ml) whole milk, warmed to about 105°F
- 1 large egg, separated
- 2 tablespoons melted butter, plus more for the pan
Method
- Mix the batter. Whisk both flours, the yeast, sugar and salt. Whisk in the warm milk, the egg yolk and the melted butter until smooth.
- Let it rise. Cover and leave in a warm place for about an hour, until bubbly and slightly risen.
- Fold in the white. Whisk the egg white to soft peaks and fold it gently into the batter. This makes the blini light.
- Cook. Heat a non-stick or cast-iron pan over medium heat and brush with butter. Drop in a tablespoon of batter per blini. Cook for about a minute, until bubbles break on the surface, then flip and cook for 30 to 45 seconds.
- Keep warm. Stack them under a clean towel, or in a low oven, until you serve.
The quick version
No time for yeast? Use our blini with crème fraîche and lox recipe, made with baking powder. It's ready in 20 minutes.
Store-bought blini
Many delis and grocery stores sell ready-made blini, often in the refrigerated or frozen section, especially around the holidays. Warm them in a 300°F oven for a few minutes before serving. They're never as good cold.
Tips
- Keep the caviar on ice the whole time. Open the tin just before serving and nestle it in a bowl of crushed ice.
- Assemble in small batches so the blini are warm and the caviar is cold when they meet.
- Skip lemon and raw onion. They're common with cheaper roe but cover the flavor of good caviar.
- Make the blini ahead. They keep, covered, at room temperature for a few hours, or in the fridge overnight; rewarm before serving.
- Once the tin is open, enjoy it within 48 hours. See how long caviar lasts.
More ways to serve it: how to serve caviar, caviar for New Year's Eve and what to drink with caviar.
Choose your tin for same-day delivery across the South Bay, usually in about an hour.