If you have never served a tasting dish to a crowd before, we encourage you to try this one: the progression of flavors, temperatures, and textures will surely delight and keep everyone in the holiday spirit. Here is how to make Lemon Blinis with Caviar, Crème Fraîche, and Chives.
Lemon Blinis with Caviar, Crème Fraîche, and Chives
High-quality caviar needs no accessories, but these lemon-tinged blinis are light treats that add just the right touch. A small dollop of crème fraîche and chives adds creaminess and a kick. Just be sure to buy more caviar than the recipe requires, so when your guests leave, you can indulge in a few extra bites with an after-dinner cocktail.
Yield: 6 servings
Ingredients
1 teaspoon active dry yeast
3/4 cup whole milk, lukewarm
1 1/2 tablespoons lemon zest
1/4 teaspoon salt
3 tablespoons Greek yogurt or sour cream at room temperature
1/4 teaspoon sugar
1 tablespoon unsalted butter, melted
1/2 cup buckwheat flour
1 egg, separated
1/2 cup all-purpose flour
vegetable oil, as needed
1/3 cup crème fraîche
1 tablespoon chives, minced
4–5 oz caviar
Directions
In a medium bowl, sprinkle yeast into the milk and allow to stand for 10 minutes. Add zest, salt, sugar, yogurt, butter, and egg yolk and mix well. Add flour and mix. Cover with saran and allow to stand for 2–3 hours.
In a small bowl, mix together crème fraîche and chives. Cover with saran and refrigerate.
In a small bowl, add egg white and a pinch of salt. Beat until stiff peaks form. Gently fold the egg white into the batter.
Heat a large nonstick skillet or crepe pan to medium-high. Brush the skillet with oil and pour one tablespoon of batter per blini onto the pan. Cook until tiny bubbles start to form, about 1 minute, and flip. (Blini should be a light golden brown.) Cook for another 45 seconds and transfer to a baking sheet lined with parchment paper. Working in batches, cook additional blinis. Serve immediately with chilled crème fraîche and caviar or cover blinis and reheat in 375˚F oven for 5 minutes.
