Classic Caviar & Blini

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)

Directions:

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.