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Smoked Salmon and Caviar Blini with Lemon Crème Fraîche
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Course Appetizer
Cuisine French
Servings 4 people

Equipment

  • Mixing Bowl
  • Nonstick Skillet
  • Zester

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted, plus extra for cooking
  • 1/2 cup crème fraîche
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 4 ounces smoked salmon, thinly sliced
  • 2 tablespoons caviar
  • Fresh dill sprigs, for garnish

Instructions
 

  • Whisk the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat the milk, egg, and 2 tablespoons melted butter until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.
  • Heat a nonstick skillet over medium heat and brush lightly with butter. Drop teaspoon-sized portions of batter into the skillet. Cook for 1 minute until bubbles form on the surface, then flip and cook for 30 seconds more. Transfer the blini to a plate and repeat with the remaining batter.
  • Stir the crème fraîche with the lemon zest and lemon juice in a small bowl until blended.
  • Arrange the blini on a serving platter. Top each with a small piece of smoked salmon, a dollop of lemon crème fraîche, and a small amount of caviar. Finish with a dill sprig on each blini.

Notes

Make the blini up to two hours ahead and keep them warm in a low oven. If the crème fraîche thickens too much after mixing with lemon, stir in a teaspoon of milk to loosen it. Use a good-quality smoked salmon that is not too salty so the caviar remains the star flavor.
Course: Appetizer
Cuisine: French
Equipment: Mixing Bowl, Nonstick Skillet, Zester