Best 8 Lemon Blinis With Caviar And Scallion Crème Fraîche Recipes

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Indulge in a culinary symphony with our tantalizing Lemon Blini with Caviar and Scallion Crème Fraîche, a dish that embodies elegance and sophistication. These delicate pancakes, infused with a hint of lemon zest, serve as a perfect canvas for the luxurious combination of briny caviar and velvety crème fraîche. Accompanying this delightful creation is a refreshing Cucumber Salad with Dill and a zesty Lemon Butter Sauce that elevates the flavors to new heights. Get ready to embark on a gastronomic journey that will leave your taste buds craving more.

Here are our top 8 tried and tested recipes!

BLINI WITH CAVIAR



Blini with Caviar image

These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees)
1 cup all-purpose flour
Coarse salt
1/2 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated
Garnish: Creme fraiche and salmon or trout roe

Steps:

  • Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
  • Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
  • Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.

CHIVE BLINI WITH CAVIAR AND CREME FRAICHE



Chive Blini with Caviar and Creme Fraiche image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 50 (1-inch) pancakes

Number Of Ingredients 9

1 cup buckwheat flour
1 egg
2/3 cup milk
2 tablespoons butter, melted and separated
1 teaspoon chives, finely diced
1 pinch salt
1 tablespoon butter
1 cup creme fraiche
1-ounce caviar of your choice

Steps:

  • In a medium sized mixing bowl, combine flour, egg, milk, 1 tablespoon butter, chives, and salt. Whisk just until ingredients come together. Cover the bowl with plastic wrap and set aside for 1 hour. Set a medium nonstick pan over low heat and brush with melted butter. Pour approximately 1 teaspoon of the batter into the pan, and repeat leaving some space between pancakes. When bubbles appear on the surface of the pancakes (about 1 to 2 minutes), flip them over with a spatula. Continue cooking for 1 minute more or until the pancakes are golden brown on both sides.
  • Serve with a tiny dollop of creme fraiche and an even tinier dollop of the caviar of your choice (paddle fish, hackleback, golden whitefish and tobiko all work well.)

BLINI W/CAVIAR AND CREME FRAICHE



blini w/caviar and creme fraiche image

Make and share this blini w/caviar and creme fraiche recipe from Food.com.

Provided by chia2160

Categories     Russian

Time 20m

Yield 40 blini

Number Of Ingredients 8

1 large egg yolk
1/3 cup buckwheat flour
1/3 cup flour
1/4 cup beer
2 tablespoons milk
2 egg whites
1 pinch salt
olive oil

Steps:

  • in large bowl whisk flours into egg yolk, alternating with beer and milk until you have a smooth batter.
  • beat egg whites until they peak add salt, fold into batter.
  • heat 1 tsp olive oil in pan.
  • spoon batter into hot oil 1 tbsp at a time.
  • when top starts bubbling flip them over, aprox 2 mins/side.
  • serve w/caviar and creme fraiche.

BLINI WITH THREE CAVIARS



Blini with Three Caviars image

Categories     Milk/Cream     Fish     Gourmet

Yield Serves 18 with blini to spare

Number Of Ingredients 11

a 1/4 -ounce package (2 1/2 teaspoons) active dry yeast
2 1/2 tablespoons sugar
2 cups milk
2 tablespoons unsalted butter, melted, plus additional for brushing the griddle
1 cup buckwheat flour (available at natural foods stores and specialty foods shops)
1 cup all-purpose flour
1 teaspoon salt
2 large eggs, separated
3/4 cup well-chilled heavy cream
about 2 cups sour cream as an accompaniment
about 4 ounces each black caviar, golden caviar, and salmon roe

Steps:

  • In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.
  • Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
  • Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.

CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS



Crème Fraîche Pasta With Peas and Scallions image

Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.

Provided by Hana Asbrink

Categories     dinner, easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and black pepper
3 bunches scallions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound medium shells pasta
1 cup finely grated Parmesan
3/4 cup crème fraîche
1 lemon, zested (about 2 teaspoons zest), then quartered
1 cup frozen peas

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
  • In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
  • Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
  • While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
  • When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
  • Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.

CHIVE BLINI WITH CREME FRAICHE, QUAIL EGGS, AND TARRAGON



Chive Blini with Creme Fraiche, Quail Eggs, and Tarragon image

Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe for a tasty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 9

3 bunches fresh tarragon
Coarse salt
6 scallions, cut into 1/2-inch pieces
2 teaspoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup creme fraiche
2 dozen quail eggs
Chive Blini
2 ounces trout or salmon roe

Steps:

  • Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
  • Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
  • Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
  • Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.

BLINI WITH SOUR CREAM AND CAVIAR



Blini with Sour Cream and Caviar image

Categories     Dairy     Fish     Appetizer     Cocktail Party     Quick & Easy     Fall     Winter     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 10

1/4 cup warm water (105-115°F)
1 (1/4-oz) package active dry yeast (1 1/4 teaspoons)
1 1/2 tablespoons sugar
1/2 cup sifted all-purpose flour (sift before measuring)
1/2 cup sifted buckwheat flour (sift before measuring)
1/4 teaspoon salt
1 cup whole milk, heated to warm (105-115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 large eggs, lightly beaten
Accompaniments: sour cream and caviar

Steps:

  • Preheat oven to 250°F.
  • Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
  • Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
  • Serve blini topped with sour cream and caviar.

CHIVE BLINI



Chive Blini image

Chives, scallions, and tarragon lend this hors d'oeuvres a fresh taste and hint at spring. Use these to make our Blini With Creme Fraiche, Quail Eggs, and Tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 9

1/2 envelope (1 teaspoon) active dry yeast
1/4 cup warm water (110 degrees)
1/2 cup all-purpose flour
1 tablespoon finely chopped fresh chives
1/4 teaspoon coarse salt, heaping
1/3 cup plain whole-milk yogurt
1/2 tablespoon unsalted butter, melted
1/4 teaspoon sugar
1 large egg, separated

Steps:

  • Sprinkle yeast over warm water in a small bowl; let stand in a warm place until foamy, about 7 minutes.
  • Stir together flour, chives, and salt in a small bowl; set aside.
  • Stir together yogurt, butter, sugar, and egg yolk in a large bowl; whisk in yeast mixture and then flour mixture. Cover with plastic wrap, and let stand in a warm place 30 minutes.
  • Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes.
  • Heat a medium nonstick skillet or crepe pan over medium heat. Drop scant tablespoons batter into skillet, working in batches of 6 or 7. Cook until bubbles form on surface, 1 1/2 to 2 minutes, then flip; cook until golden, about 1 1/2 to 2 minutes more. Transfer blini to a parchment-lined baking sheet.

Tips:

  • Use high-quality ingredients, especially for the caviar and crème fraîche.
  • Make sure the blinis are cooked through but not overcooked.
  • Use a small amount of oil or butter when cooking the blinis to prevent them from sticking to the pan.
  • Serve the blinis immediately after they are made, while they are still warm and fluffy.
  • Garnish the blinis with fresh herbs, such as chives or dill, for a pop of color and flavor.

Conclusion:

Lemon blinis with caviar and scallion crème fraîche are a delicious and elegant appetizer that is perfect for any special occasion. They are easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a truly memorable dish that will impress your guests.

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