Caviar & Blini Board
SHOP INGREDIENTS & PAIRINGS BELOW
Caviar & Blini BoardTreat yourself to luxurious little bites with big flavor.
Fish and cheese? When it comes to caviar, we couldn’t think of a better combo. A dollop of spreadable crème fraiche, a spoonful of caviar, and a sprinkle of dill atop a blini is a simple, yet delectable delight. Or try caviar on thin slices of Gruyere Alpage Moleson. The smooth rich creaminess of cheese melds perfectly with bursts of caviar’s slight saltiness. Create your own caviar tasting with this exotic Russian delicacy.
- Prep Time : 10 min
- Assembly Time : 10 min
- Total Time : 20 min
- Serves: 6-8
- 2 ea. Fresh Robiola, 100 Gr
- 1 ea. Vermont Creamery Creme Fraiche, 8 oz
- 1/2 lb. Gruyere Alpage Moleson
- FOR BLINI
- 1 1/4 cup All-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 cup Milk
- 1 Large egg
- 2 Tbsp. unsalted butter, separated
- To make the blini, whisk together the dry ingredients (flour, salt and baking powder).
- Melt one Tbsp of unsalted butter and whisk it together with the milk and in a separate small bowl.
- Slowly stream the wet mixture into the dry ingredients, whisking to combine thoroughly.
- Heat a medium skillet over a medium low flame and carefully drop 1 Tbsp-sized dollops of the batter into the pan.
- Cook until small bubbles begin to form and then flip. Allow the opposing side to brown before removing to a separate plate. Cool to serve.
- Arrange the caviar tins and two small bowls in an asymmetrical pattern on an oblong platter or board.
- Nestle layers of blini and shingle the Trois Petit Mini Toasts around the caviar tins.
- Scatter planks of the Gruyere Alpage Moleson across the top of the board. Place the square of fresh Robiola near the middle of the board. Fill one of the small bowls with the creme fraiche and the other, with the capers.
- Fill any gaps and empty areas with fresh dill fronds and thinly sliced red onion.