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Classic Caviar & Blini

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Preparation with Recipes and Tips

  • 1 oz. Caviar
  • 8 ea. Blini (see recipe)
  • 4 oz. Crème Fraiche (see recipe) or Sour Cream
  • 2 T. Shallots and/or Chives (chopped fine)
  • 2 ea. Hard Boiled Eggs
  • 1 ea. Lemon
  1. Separate the cooked egg yolk from the white.  Chop each separately and place in separate small bowls.  Place the remaining ingredients separately into small bowls and arrange on a serving platter or large plate with the caviar in the middle.  The caviar should remain in its original container.
  2. To prepare: place a dollop of Crème Fraiche (or Sour Cream) on the blini and sprinkle a small amount of each ingredient over the top.  Finish by placing a small scoop of caviar on top and enjoy.

Pro Tips:

  • Always remove your caviar from the refrigerator 15-30 minutes before serving. 
  • Do not open the caviar until it is just about to be served.
  • Never use a stainless steel or silver spoon to scoop caviar.  This will oxidize it and affect its flavor.  Use a traditional pearl caviar spoon or glass, plastic, or ceramic spoon.
  • Pair Caviar with chilled vodka, champagne or a dry white wine.

Blini Ingredients:

  • 1 c. Flour
  • 1 c. Corn Meal
  • 2 ½ t. Baking Powder
  • 1 t. Salt
  • Pinch Sugar
  • 1 ea. Egg
  • 1 ½ c. Milk
  • 3 T. Butter (melted)


  1. Combine the first five “dry” ingredients in a mixing bowl and stir well.
  2. Combine the last three “wet” ingredients in a separate bowl and whisk.
  3. Slowly pour the “wet” mix into the “dry” while whisking to combine.
  4. Pour one tablespoon of batter at a time onto a hot, oiled pan.  Flip when golden brown and remove when cooked through.  Just like a pancake.

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