Instructions

1. Prepare the base

Let the crème fraîche sit at room temperature for 10–15 minutes.

Gently fold in a pinch of chopped chives (optional—keep it subtle).

2. Warm the blini

Heat blini in a dry pan or oven for 1–2 minutes until just warm.

Do not crisp them—you want them soft and pillowy.

3. Assemble

Add a small spoon of crème fraîche onto each blini.

Place a modest spoonful of caviar on top (don’t overload).

4. Garnish

Sprinkle a tiny amount of minced shallot and chives.

Add a micro squeeze of lemon just before eating (optional).

5. Serve immediately

Best enjoyed fresh, with minimal handling.