Caviar with crème fraîche, red shallots and warm blinis
Preparation time: approx. 5 minutes. For 16 blinis.
The classic. With twist!
It is an old Eastern European tradition to serve onions with caviar – today this is disputed due to the strong aroma of some onions. In this recipe, finely diced red shallots, mildly acidified with a hint of wine vinegar, set a pointedly fresh accent, in combination with oven-warm blinis and creamy caviar.
If you like, you can add a luscious tranche of Balik salmon under the caviar dumpling.
Our tip:
It is best to use two mother-of-pearl or melamine teaspoons and a bowl of water to shape the dumplings. Heap a portion of caviar on a moistened spoon, scoop it up with the second spoon and twist it into shape. The cam changes 2-3 times on the spoon surfaces until the perfect shape is achieved. Slide the cam onto a blini, then briefly rinse the spoons in the water and repeat the process. It’s getting easier and easier…
ingredients
- 1 small red shallot or mild red onion
- salt
- Red wine vinegar (alternatively white wine vinegar)
- 1 pack Mini blinis (16 pieces/135 g)
- 100 g crème fraîche
- 200 g caviar (e.g. Beluga , Ossetra , Imperial Auslese or Keta )
preparation
Turn the oven to 80 degrees. Peel the shallot, cut in half lengthways and dice as finely as possible. Season and refresh with a touch of salt and a few drops of red wine vinegar. Put aside.
Place the blinis in the oven on a baking sheet lined with parchment paper and warm for a few minutes. Place a dot of creamy crème fraîche in the middle of each blini.
Form dumplings from the caviar (see tip) and place on the blinis. Top with a pinch of shallots and serve immediately
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