In case there was any confusion based on previous recipes on this blog, I am crazy about seafood! If it came from the ocean, I will eat it. I think most of the people I grew up with in Atlantic Canada feel the same way.
Since Seafood is one of the primary proteins I live on, the self-isolation we’re all experiencing in Quarantine from COVID-19 has been a little difficult for me. As we aren’t allowed to run out to the stores and grab fresh lobster or crab whenever our hearts desire, I went another route to get my seafood fix!
Caviar with fluffy homemade blini & handmade crème fraîche!
If you haven’t cooked with crème fraîche before, it’s similar to a sour cream but with a higher fat content and a creamier, less tangy taste. It’s rich and velvety and the perfect compliment for caviar!
With homemade crème fraîche, you’re going to want to plan ahead. Mine took two days to make, but it was well worth the wait! The blini’s only take about fifteen minutes, and the caviar is obviously effortless.
A last note: There’s a perception that Caviar is sort of an expensive, pretentious ingredient. That’s not always true! While there are definitely some pretty expensive caviar tins, you can also get more affordable options like lump fish caviar (sometimes as low as $10 per 50g) from your seafood market! Purchase whatever you’re comfortable for a delicious hors d’oeuvre at a dinner party, or in this case, as a much needed treat in quarantine!
Caviar with Homemade Blini & Crème Fraîche
Homemade Crème Fraîche
- 1 Cup Heavy Cream
- 2 TBSP Cultured Buttermilk
- 1 Cup All Purpose Flour
- 1/2 TSP Baking Powder
- 3/4 Cup Heavy Cream
- 3-4 TBSP Water
- 1 Large Egg
- 1 TBSP Butter
- 1 Healthy Pinch of Sea Salt
- Caviar of your Preference, Chilled
- Wooden or Mother of Pearl Spoon Never use a metal spoon with Caviar
- Mix cream and buttermilk together and seal in an airtight container. Leave to rest for about 8 hours, and then refrigerate for 2 days, or until thick and creamy.
- Mix your dry ingredients in one bowl and your wet in another. Whisk your wet ingredients into your dry ones.
- Preheat a nonstick skillet over medium. Using a tablespoon, spoon small circles of the batter into the pan.
- Once bubbles appear in the batter, flip! Continue until all your batter is cooked.
- Once your Blinis have cooled, spoon a dollop of crème fraîche on top. Top with Caviar, and garnish with dill or chives.