Sea food









Whole wheat blini with red caviar , crème fraîche and dill- 4/3/10

While going grocery I saw some red caviar in a can and I never had red caviar before so I decided to buy a can and find out how it taste.  What can you serve with red caviar and I though blini would be perfect with it.  Blini are little buckwheat pancakes that you top with smoked salmon, caviar, and/or a dollop of crème fraîche. 

The blini were a hit with my guests.  Even the kids like them. 

They are also fun to put it together.  First you get a blini then you put a dollop of crème fraîche,  then you put a piece of gravalax, then you top it with a scoop of red caviar, and finally you garnish it will a sprig of dill!

The blini really look appetizing!

Close up at the blini.



Preparation work..

Ingredients -for 40 blini


1 package active dry yeast

1 1/2 warm milk (108 to 110 degree) 

1 cup all purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/4 melted butter, plus more for sautéing

3 large eggs, separated

Dill Crème Fraîche

1/2 cup Crème Fraîche  

1/2 bunch fresh dill, leaves coarsely chopped

1/2 lemon, juiced

1 teaspoon sea salt


Warm the milk and pour the milk into a large bowl. Pour the dry active package in the warm milk (108 to 110 degree F) and let it sit for about 10 minutes.

In another bowl sift the all-purpose flour, wheat flour, salt and sugar together.  Make a well in the center and pour in the yeast mixture.


Add the egg yolks (reserve the whites for later) and melted butter..

Whish until smooth.


 Cover with a towel and let it rise in a warm place for 1 1/2 hours.

Just before you are ready to cook the blini, beat the egg whites until stiff.


Then fold them into batter.

Place a non stick skillet over medium high heat an brush it with a little melted butter.  Pour 1 tablespoon of the batter into the pan to make pancakes about 3 inches in diameter.

Cook for about 30 seconds, then flip them over with a spatula and cook and another 30 seconds.  Stack the blini on a platter and wrap them in a cloth to keep them warm.


When ready to serve I just popped them in the oven (300 degree) for 10 minutes

I served the blini with dill crème fraîche. gravalax and topped it with red caviar. 

Red caviar is basically salmon roe, marinated with salt, and olive oil.  I actually really like it.  It does not taste fishy at all and it has a really mild taste. 

Filed as: Appetizers

Dessert Index

 Main food index

Savory dishes index



Our house


Photo Gallery

 Mon  petit coin