This could be pre-plated for the guests or the guests could help themselves. Small blinis and caviar is the most traditional way of enjoying caviar. Blinis are like small pancakes which are first topped with crème fraîche and then caviar. Edible decorations like fresh chive and cherry tomatoes are always a good addition. Crème fraîche is easily made at home and will taste better than any store bought. The usual appetizer serving is three blinis. Sparkling wine (chilled ahead of time, of course) or a light iridescent beer are recommended as a pairing.

Preparation & Ingredients:

Blinis

  1. Mix 1 egg, 2 tbsp. sugar, 1 tsp baking soda, 1 ½ cup of butter, ½ cup of water and a pinch of salt.
  2. Mix in 2 cups of unbleached flour until the batter is thick and smooth.
  3. Lightly coat the pan with butter and then pour small amounts of batter with a tablespoon. The butter will help make the light brown rims on the blinis and also make them tastier.

P.S. If the first batch doesn’t come out well, just add a little bit more baking soda and some flour for thicker batter consistency.

Crème fraîche

  • 1 quart of whipped cream
  • 2 tbsp. of melted butter

Add the melted butter to the whipped cream and mix vigorously by hand, Leave the mixture out at room temperature for at least 24 hours. Check if consistency has turned to a thick cream and that’s how you know it is ready. Store in the fridge for a week. The cream will continue to thicken as the days go by. Serves about 7 with about 30 blinis accompanied by either 30 g or 50 g of Sterling Caviar, depending on the generosity of the host.