How to Make Red Caviar Blinis – A Luxurious & Easy Appetizer
Red Caviar Blini: Classic Salmon Roe Appetizer
Warm blini, cool crème fraîche, and chilled salmon roe are a simple way to serve red caviar (ikura) without hiding its texture or flavor. The key is to cook the blini first and add the roe only after the pancakes are warm rather than steaming hot.
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Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp instant yeast
- 1/4 cup unsalted butter, melted
- Crème fraîche or sour cream
- Prepared salmon caviar
- Fresh dill or chives, optional
How to Make Blini
- Combine flour, sugar, salt, and yeast.
- Whisk milk and egg, then mix with the dry ingredients. Stir in melted butter.
- Cover and rest the batter for about 30 minutes.
- Cook small pancakes in a lightly buttered non-stick skillet over medium heat until golden on both sides.
- Let the blini cool from hot to warm. Add crème fraîche, salmon caviar, and herbs just before serving.
Which Salmon Roe to Use
Choose according to the current lot and the presentation you want. Chum Salmon Caviar gives a classic large-pearl ikura look; Coho Salmon Caviar is versatile; and Pink Salmon Caviar typically gives a smaller-pearl presentation. Natural size, salinity, color, and membrane strength vary by lot.
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Serving Tips
- Add salmon roe after cooking; do not fry or bake finished caviar on the blini.
- Keep the roe chilled until assembly.
- Add toppings shortly before serving for the cleanest presentation.
- For storage, follow the product label and package-specific directions rather than a universal shelf-life rule.
See our Salmon Roe Storage Guide and Salmon Roe & Ikura Guide for more detail.
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