Smoked Salmon Caviar Blinis

mackenzie childs, pedestal tray, appetizer, caviar blini, recipe, hostess

mackenzie childs, pedestal tray, appetizer, caviar blini, recipe, hostess

mackenzie childs, pedestal tray, appetizer, caviar blini, recipe, hostess

What is more luxe than caviar? It’s a favorite of mine and a dollop of it instantly makes for a decadent treat! This smoked salmon caviar blini is a classic in its simplicity and instantly can take your appetizer game up a notch. Oh! Did I mention that it is literally assembly only?? Pop the bubbly on that note!

This would make for a fab appetizer for specially occasions (celebrations, new years, etc) or just because. Pair with a glass of champagne and enjoy!

Smoked Salmon Caviar Blinis

Ingredients:

  • Smoked Salmon – thinly sliced
  • Crème Fraîche – if you don’t have crème fraîche you can use sour cream
  • Caviar – I prefer sturgeon, but I picked up russian osetrawhich is also good
  • Blinis (You can make them, but I buy them)
  • Fresh dill sprigs for garnish

Top blinis with a dollop of crème fraîche, a little caviar and garnish with fresh dill if you have it. Pair with a glass of champagne and it is a luxe treat to bring in 2019!

Crème Fraîche vs. Sour Cream

“Crème fraîche, pronounced krehm-fresh, is a very thick soured cream. It is produced from unpasteurized milk and is packed with natural bacteria. In the fermentation period, the lactic acid (natural bacteria) transforms the cream into a thickening agent. In Australia, the use of unpasteurized milk is illegal due to health regulations so the fermentation method is artificial.

There isn’t a huge difference in sour cream and creme fraiche. They both have rich and tangy flavours and can be easily substituted in recipes for one another” (Women’s Health)

mackenzie childs, pedestal tray, appetizer, caviar blini, recipe, hostess

photos by Anne Kim of Laura Metzler Photography

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