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Blini with Crème Fraiche and Salmon Caviar

An elegant standby and each bite is a terrific combination of flavour and texture.

1 1/2 T. quick-rise yeast
1/4 c. warm water
1/2 c. milk
3/4 c. flour
1 large egg yolk
pinch salt
pinch sugar
3 T. melted butter
1 large egg white
1/4 pint crème fraiche
1 small jar salmon caviar
parsley or dill, to garnish

Proof yeast in warm water for 5 minutes. Put the yeast mixture, milk, flour, egg yolk, salt, sugar and melted butter in a blender or food processor. Turn machine on and off, scraping down the sides, until mixture is very smooth. Pour batter into a bowl, cover loosely and set in a warm place to rise for 1 1/2 to 2 hours. Beat egg white until stiff and fold into batter.

Heat a heavy skillet and brush with butter. Drop teaspoonfuls of batter into hot pan. Turn when first side is lightly browned and cook briefly on second side. Arrange on a platter and top with a small spoonful of crème fraiche and a sprinkling of salmon caviar. Garnish with parsley or dill.

4 Comments Post a comment
  1. Kevin in L.A., CA, USA #

    Wow, that looks good, and it looks like a Seder plate, too!
    Yum!

    April 4, 2012
  2. Ryan B #

    I want to serve blini’s at a drinks receptik this weekend, but I’m too busy to make them from scratch. Do you know where in downtown Vancouver I may be able to buy them from?

    Thanks in advance

    Ryan

    May 16, 2012
    • Hi Ryan,
      The recipe may look a little complicated, but you can prepare the blinis in advance and reheat them. They also freeze well. But if you really don’t want to make them, I would suggest that you talk to a caterer in your area and ask if they could make them for you, either already topped with the crème fraiche and caviar, or plain so you can add your own toppings.
      Good luck!
      Diane

      May 16, 2012
      • Ryan b #

        Hi Diane, thank you. I am not averse to making them, but was just hopeing to buy them plain so I could top them… Feel I may be giving myself a lot with my drinks and canape reception. Thanks for your response. Regards, Ryan

        May 16, 2012

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