Serving Caviar will always add a touch of luxury to your table. Whatever is a dinner or a brunch, choosing Caviar– any type of Caviar– is a top choice if you want to impress or cook something different. One of the best accompaniments for Caviar are Blinis. Serving Caviar over Blini or toasted brioche with a little sour cream or crème fraîche and a scattering of fresh chives is a classic. But, how to pair these two ingredients? Caviar Lover is sharing three recipe ideas for you to try at home and get ready for this upcoming holiday.
Have you ever heard about Blini? Do you know exactly what they are? Blini are a type of pancake made from wheat or sometimes buckwheat flour. Traditionally from Russia and the Ukraine, Blini come in a variety of sizes and can be served in different ways. Blini, also called blinchiki, are much thinner and wider than American-style pancakes but not as thin and wide as crepes. They are tasty and versatile. Often served with sour cream and jam. Or stuffed with a sweet or a savory filling.
Blinis are made of very basic ingredients: eggs, milk, sugar, baking soda, salt, butter, oil and vanilla. You could make them at home or buy them at a reputable fine foods store like Caviar Lover. Visit our Speciality section and find the tag Blini and Crème Fraîche, you’ll be able to choose the Blini you like the most. Plus, Black Friday and Cyber Monday are just around the corner! Get ready for all the promos Caviar Lover is preparing for you. Save the date and buy the greatest quality products at special prices.
To serve Blini and Caviar, you can also choose more accompaniments like chopped hard-cooked eggs, sliced chives, perfectly minced shallots and crème fraîche. These products are all you need for a perfect table. But when it comes to Caviar, which type to use? As Blini and Caviar are such a classic combo, choosing a traditional Caviar like Osettra will give you a tasty experience in the traditional way.
Now it’s time to cook! Caviar Lover is sharing with you three recipe ideas with Blini and Caviar to try at home. You can choose from the most classic way to serve them to some variations worth trying. Let ‘s begin!
Russian Blini with Caviar
This is the most traditional and easy way to enjoy Caviar and Blinis. You’ll need besides these two ingredients some crème fraîche or sour cream. Combine the sour cream and fresh dill in a small bowl. Add a dollop of sour cream onto each Blini. Top with a spoonful of Caviar and garnish with a sprig of fresh dill. Enjoy these right away, or keep them stored in the refrigerator.and that’s it!
Blinis with Smoked Salmon and Caviar
135 g packets cocktail blinis
3 oz sliced smoked salmon
55 g Caviar of your choice
110 g crème fraîche
20 g packet of fresh dill
First, preheat the oven to 400ºF. Arrange the blinis on 2 baking trays and pop them in the oven on a high shelf for 4 minutes. Then let them cool while you cut the salmon into 16 even-sized pieces. Now put about 1⁄2 teaspoon of the crème fraîche onto 16 of the cooled Blinis. Then, take the pieces of salmon and fold them loosely, to create some height, and place one on each of the crème fraîche-topped Blinis.
Now place 1⁄2 teaspoon of the crème fraîche on each of the rest of the Blinis, followed by 1 teaspoon of the Caviar. Finally, garnish each one with a tiny sprig of dill and they’re ready to serve.
Beetroot-Cured Salmon With Blinis And Dill Crème Fraîche
450g salmon fillet, no skin
1 ½ tsp fennel seeds
1 ½ tsp coriander seeds
½ tsp black peppercorns
3 tbsp coarse sea salt
1 ½ tbsp sugar
3 tbsp vodka
grated zest of ½ lemon
200g raw or cooked beetroot
4 tbsp fresh dill
2 tbsp fresh parsley
For the dill cream:
100g crème fraîche
2 tbsp chopped fresh dill
2 tsp mustard
salt and freshly ground black pepper
For this recipe we recommend to start 2 days ahead with the salmon. Roughly grind the fennel seeds, coriander seeds and peppercorns in a pestle and mortar. Put into a bowl and add the beetroot. Combine with the salt, sugar, vodka, lemon zest, dill and parsley. Spread half the mixture over the top of the salmon fillet and press down. Turn the fillet over and press the remaining mixture on the bottom of the fillet. Then, wrap the fillet tightly in cling film and place into a ceramic form. Place another ceramic form or a plate on top and weigh it down with weights, jars or even beer bottles. Leave in the fridge for 48 hours.
Unwrap the fish and scrape off the marinade with your fingers. Rinse the fish under cold running water to get rid of the salt and grains, then pat it dry with kitchen paper. Chill, wrapped in clingfilm, until ready to serve. On the day of serving, prepare the dill cream by combining all the ingredients into a smooth cream. Thinly slice the salmon. Finally, top each blini with a dollop of dill cream followed by a few slices of beetroot-cured salmon and a spoon of Caviar.
Which one caught your eye? Special prices days are coming, so make sure to visit Caviar Lover’s online store and get ready to buy the products you want at the best prices. We hope this blog gives you the inspiration to start trying new flavors and recipes at your home. Come visit us and get ready to impress your family or guests. We’ll be looking forward to seeing you!
Caviar and Blinis: A perfect match for the Holidays
Recipe for one of the best accompaniments for Caviar: Blinis. Serving Caviar and Blinis, or toasted brioche, with a little sour cream or crème fraîche and a scattering of fresh chives is a classic
Preparation Time: 5
Total Time: 5