Blini with Crème Fraîche & Royal Transmontanus Caviar

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.

Ingredients (serves 2–4)

50g Royal Transmontanus caviar

12–16 small blini (mini pancakes)

150ml crème fraîche

1 small shallot (very finely minced)

1 tbsp fresh chives (finely chopped)

½ lemon (cut into wedges)

Optional: a few sprigs of fresh dill

Black pepper (very light, optional)



Gourmet Recipes

INSPIRED BY THE CHEF

Simple ways to elevate everyday dishes