Salmon, some real or imitation caviar, and crème fraiche, on a tiny homemade blini? Sign me up.
For the caviar, you could use an expensive real caviar, or something slightly less expensive like paddlefish roe or salmon roe. I have been experimenting lately with some seaweed-based caviar products out there that offer a ton of flavor for less than 1% of the price of real caviar.
The following recipe makes about 20-bite sized appetizers.
Salmon and Caviar Blini Bites
Salmon, some real or imitation caviar, and crème fraiche, on a tiny homemade blini? Sign me up.For the caviar, you could use an expensive real caviar, or something slightly less expensive like paddlefish roe or salmon roe. I have been experimenting lately with some seaweed-based caviar products out there that offer a ton of flavor for less than 1% of the price of real caviar.The following recipe makes about 20-bite sized appetizers.
Ingredients
- 1 whole egg
- 1 cup all-purpose flour
- 2 Tbsp butter (melted)
- ¾ tsp Kosher salt
- ½ tsp baking powder
- ¼ tsp white granulated sugar
- A few grinds of fresh black pepper
- 7/8 cup almost 1 cup whole milk
- 12 oz ¾ lb sushi-grade fresh salmon, cut into 20 bite-sized pieces
- ¾ cup crème fraiche
- 2 oz about 50 grams imitation caviar, or paddlefish roe
- 4 fresh chives (finely slices, as garnish)
Instructions
- Whisk together the whole egg, flour, butter, Kosher salt, baking powder, white granulated sugar, and a few grinds of fresh black pepper.
- Add the whole milk, and mix until no lumps remain in the flour.
- Preheat a cast iron skillet or nonstick pan over medium heat.
- Pour a small amount of the batter into the pan, roughly 2 teaspoons of batter per blini.
- Carefully flip them over when they are golden brown, and allow them to cook briefly on the second side.
- Arrange your cooked blini on a serving tray.
- On top of each one, add small squares of the sushi-grade salmon, topped with some crème fraiche, caviar, and sliced chives.
Notes
These are best assembled and eaten right away.