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.