This simple recipe for blinis, or small Russian pancakes, is a holiday favorite. Top these one-bite wonders with our stunning assortment of caviars, a dollop of crème fraîche, and a sprig of fresh dill or chives. They’re that easy to prepare.Just in case you don’t feel like making blinis from scratch, our caviar assortments (Domestic Caviar Assortment and Imported Caviar Assortment) come with blinis and crème fraîche, making entertaining even easier.
Provided by: SmallRecipe.com
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
|½ cup all-purpose flour|
|½ cup whole-wheat flour|
|1 teaspoon baking powder|
|½ teaspoon baking soda|
|pinch of salt|
|pinch of sugar|
|1 cup buttermilk|
|1 large egg|
|2 Tablespoons butter, melted plus extra butter for greasing skillet|
|2 ounces hackleback caviar|
|½ cup crème fraîche|
|fresh herbs for garnish – dill or chives|
- In a large mixing bowl, combine the all-purpose flour and the whole-wheat powder. Add in the baking powder, baking soda, salt, and sugar.
- In a smaller mixing bowl, whisk together buttermilk, egg, and melted butter.
- Add wet ingredients to dry ingredients and stir until combined.
- Preheat a large skillet over medium heat and add butter to grease skillet. Add a tablespoon of batter into the heated skillet and flip when browned.
- Repeat until remaining batter is gone.
- Before serving, gently spoon caviar and a dollop of crème fraîche over each blini. Garnish with fresh herbs.
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream.
Buy the caviar you most prefer from a retailer you trust the most—the most expensive may by no means necessarily be your favorite– and see if this luscious sandwich doesn’t make you feel pretty giddy, too.
Provided by: SmallRecipe.com
Total time: 30 minutes
Yield: 2 to 4 servings
|1/2 cup crème fraîche|
|3 scallions, thinly slivered on the bias, about 4 tablespoons|
|1/4 teaspoon ground black pepper|
|1/2 teaspoon kosher salt|
|8 slices white sandwich bread, preferably Pepperidge Farm “Very Thin”|
|2 to 3 tablespoons soft butter|
|2 ounces caviar|
|2 tablespoons chives, minced|
- For scallion crème fraîche:
- For soft hard-boiled eggs:
- To assemble:
@context http//schema.org, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, Saturated Fat 10 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams