Lemon Blinis with Caviar and Scallion Crème Fraîche

dairy valentine's day new year's eve lemon caviar green onion/scallion gourmet anniversary

Kay Chun

Makes 12 small blinis

Source

Ingredients

1/3 cup crème fraîche or sour cream

2 tablespoons very thinly sliced scallions, divided

3 tablespoons whole milk

1 large egg

2 teaspoons grated lemon zest, divided

1/4 cup buckwheat flour

1/4 teaspoon baking powder

1/4 teaspoon sugar

Pinch of salt

2 tablespoons unsalted butter, divided

2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Method

Stir together crème fraîche and 1 tablespoon of the scallions.

Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.

Melt half of remaining butter in a large nonstick skillet over medium-low heat.

Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.

Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.

Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).

To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.