Nothing says CELEBRATION like blinis and caviar. These quick, buckwheat pancakes, made with baking powder (unlike the traditional yeast-based ones) are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow. We are quite enamored of the trout caviar made in North Carolina (see Cooks' Notes). The roe is a beautiful pale orange with a delightfully firm texture that pops in your mouth. Better yet, it's much more affordable than imported or domestic sturgeon caviars (see Cooks' Notes).
•Blinis can be made up to 3 days ahead and chilled wrapped well in foil. Reheat in foil in a 350°F oven until warm, about 10 minutes.
•Leftover blini batter can be chilled, covered, at least 2 days and used for more blinis or a single serving of morning pancakes.
•If you're short on time, buckwheat pancake mix is a good option for the blinis. Just follow package instructions and add fresh lemon zest to the batter.
•We love the Sunburst Trout Caviar from North Carolina. A 2-ounce jar costs $24.99 before shipping (sunbursttrout.com).
•Salmon roe is available at fish markets and in jars in supermarkets.
Recipe information
Total Time
15 minutes
Yield
Makes 12 small blinis
Ingredients
Preparation
Step 1
Stir together crème fraîche and 1 tablespoon of the scallions.
Step 2
Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
Step 3
Melt half of remaining butter in a large nonstick skillet over medium-low heat.
Step 4
Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
Step 5
Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
Step 6
Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
Step 7
To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.
Recipe notes
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