Le Chef's Kitchen

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Four Course Valentine’s Dinner Part One: Caviar on Blinis with Creme Fraiche and Chives

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Last night, for Valentine’s Day, I put together a 4-course tasting menu of delicacies to enjoy with some champagne.  Course number one was simple:  Two types of caviar with blinis, creme fraiche, and chives.

My grocery store carries a wide selection of caviar.  I went with salmon roe and lumpfish roe.  Both were very tasty, but I think I preferred the lumpfish roe.  Not an attractive name, but a small, potent caviar.  For the sake of simplicity, I bought pre-made blinis, but if you are feeling ambitious you can also make your own.

Caviar on Blinis with Creme Fraiche and Chives (serves 4):


  • Caviar of choice
  • 16 mini blinis
  • creme fraiche
  • chives, cut into 2-inch pieces


Place a dollop of creme on each blini, and top with a generous spoonful of caviar. Finish with a piece of chive on each blini.  You can mix and match caviar if you have multiple types (as shown in the photo) or keep them separate for tasting purposes.


Written by Drew

February 15th, 2011 at 10:24 am

Posted in Starters

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