Caviar and Blinis

From the kitchen of Carly

Tender buckwheat blinis, crispy at the edges and pillowy in the center, topped with cool crème fraîche, briny caviar, and fresh chives. Simple enough for weeknight appetizers, elegant enough for company. Smoked salmon and red onion optional but highly recommended.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 teaspoon kosher salt
  • 11 egg
  • 11 tablespoon melted butter or vegetable oil
  • 12/3 cup milk (any fat content) or water
  • 1Black caviar (our favorite is paddlefish)
  • 1Crème fraîche
  • 1Chives, snipped
  • 1Smoked salmon (optional)
  • 1Minced red onion (optional)

Instructions

  1. 1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.

  2. 2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.

  3. 3. When the skillet is hot, spoon the batter into it a tablespoon at a time.

  4. 4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.

  5. 5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).