Unique Appetizers: Caviar Blinis

From appetizers to hors d'oeuvres, caviar blinis serve as a confluence of multiple tastes and textures. They're both a sensory and culinary experience for the tastebuds. The blini itself - a buckwheat pancake with Eastern European origins-begins with a sweet to slightly savory foundation. This is often joined by the neutral creaminess of crème fraiche or sour cream. Then, smoked salmon plus caviar surround the presentation with salty and briny notes.

And if you have the ingredients on hand, caviar blinis becomes an exercise in stacking. Thinking about putting together this appetizer or making a blini board for your next party? We've included a recipe and a few tips.

What Is Caviar?

As the name implies, caviar is the standout ingredient of this delicacy. Here, it functions as a garnish, dotting the top of each stack, but its flavor packs a pervasive punch.

To start, caviar in its most traditional form is salt-cured fish roe from wild sturgeons sourced from the Caspian and Black Seas. It's typically eaten as is with a spoon or added to appetizers. Today, salmon and trout eggs may additionally be labeled as caviar, although they're classified as roe.

Flavors range from caper-like to buttery and rich. Servings also provide a source of vitamins A, E, B5 and B12, as well as minerals iron, magnesium and selenium.

Making the Blinis

While layering and stacking showcase and highlight every ingredient, you're first advised to make the blinis from scratch.

The blinis themselves are small, roughly palm-sized pancakes with Russian and Ukrainian origins. They often resemble crepes measuring about four inches in diameter. To make your blinis, start with the following:

  • 1 cup of all-purpose or gluten-free flour
  • ¾ teaspoon of salt
  • ½ teaspoon of baking powder
  • ¾ cup milk of choice
  • 1 tablespoon of granulated sugar
  • 1 large egg
  • 1 tablespoon of unsalted butter, melted
  • Butter or another neutral oil for frying

The recipe makes about 24 blinis, based on how large or small you make your pancakes. To prepare:

  1. Mix all of the dry ingredients (flour, salt and baking powder) in a bowl. In a separate bowl, combine all of the wet ingredients (milk, sugar, egg and melted butter).
  2. Pour and whisk the wet ingredients into the bowl containing the dry ingredients, until you create a mostly smooth batter with a few lumps.
  3. Add the butter or neutral oil to a nonstick skillet and heat it to a medium-low or medium temperature. Avoid adding too much oil, as the pancakes will fry and become crispy.
  4. Once the pan is fully heated, drop tablespoon-sized scoops of batter onto the surface. Cook on one side until bubbles appear, usually within two minutes, and then flip. Cook for another minute or until both sides are brown.
  5. Set each pancake aside on a plate, preferably lined with a towel to absorb oil. Avoid stacking the pancakes to prevent sogginess.
  6. Repeat steps 4 and 5 until you have used all of the batter.
  7. Stack each blini with crème fraiche or sour cream, smoked salmon, caviar and chopped red onions or fresh chives to serve.

Making a Blini Board

Similar to a charcuterie board, caviar blini boards let guests assemble their own appetizers to their tastes. Consider presenting one for breakfast, brunch or another less formal occasion.

For putting together your board:

  • Begin with a variety of ingredients: Along with caviar and smoked salmon, arrange your board with an array of fresh herbs, sour cream or crème fraiche, capers and hard-boiled eggs.
  • For herbs, include finely chopped chives and dill, as well as sliced red onions.
  • Include all utensils for picking up pancakes, spreading sour cream or crème fraiche, adding a slice of smoked salmon and sprinkling on the caviar and herbs.