Classic Caviar Blini
Traditional buckwheat blini with crème fraîche and glistening caviar - the ultimate luxury bite
- 0.5 cupall-purpose flour
- 0.5 cupbuckwheat flour
- 1 tspbaking powder
- 0.5 tspkosher salt
- 1egg
- 0.75 cupmilk
- 2 tbspbutter(melted, plus more for pan)
- 0.5 cupcrème fraîche
- 2 ozcaviar(or salmon roe for budget option)
- 2 tbspfresh chives(finely minced)
Blini can be made 2 days ahead. Assemble with toppings just before serving.
- 1Whisk both flours, baking powder, and salt in bowl
- 2Whisk egg, milk, and melted butter in separate bowl
- 3Combine wet and dry ingredients, stirring just until mixed
- 4Let batter rest 10 minutes
- 5Heat buttered griddle over medium heat
- 6Drop batter by tablespoons to form 2-inch rounds
- 7Cook until bubbles form, flip, cook until golden
- 8Let blini cool to room temperature
- 9Top each with small dollop of crème fraîche
- 10Add small spoonful of caviar - about 1/4 teaspoon per blini
- 11Garnish with chives
- 12Serve immediately
Never use a metal spoon with caviar - it imparts a metallic taste. Use mother of pearl, bone, or plastic spoons. Keep caviar cold until the moment of serving. Salmon roe (ikura) is a delicious and more affordable alternative. The blini should be room temperature; cold blini mute the caviar's flavor.
Caviar and blini is the quintessential Russian celebration food, traditionally served for holidays and special occasions. The tradition dates back centuries when sturgeon from the Caspian Sea were plentiful. Today, caviar remains synonymous with luxury and is particularly associated with New Year's Eve celebrations worldwide.