Caviar With Buckwheat Crepes And Smoked Creme Fraiche Recipes

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LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE



Lemon Blinis with Caviar and Scallion Crème Fraîche image

These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.

Provided by Kay Chun

Categories     Dairy     Valentine's Day     New Year's Eve     Lemon     Caviar     Green Onion/Scallion     Gourmet     Anniversary

Yield Makes 12 small blinis

Number Of Ingredients 11

1/3 cup crème fraîche or sour cream
2 tablespoons very thinly sliced scallions, divided
3 tablespoons whole milk
1 large egg
2 teaspoons grated lemon zest, divided
1/4 cup buckwheat flour
1/4 teaspoon baking powder
1/4 teaspoon sugar
Pinch of salt
2 tablespoons unsalted butter, divided
2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Steps:

  • Stir together crème fraîche and 1 tablespoon of the scallions.
  • Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
  • Melt half of remaining butter in a large nonstick skillet over medium-low heat.
  • Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
  • Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
  • Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
  • To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.

AREPAS WITH CREME FRAICHE AND CAVIAR



Arepas with Creme Fraiche and Caviar image

Provided by Aaron May

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

2 1/2 cups warm water
1 teaspoon kosher salt
2 cups cooked white cornmeal (masarepa)
8 tablespoons lard (can substitute vegetable oil if desired)
1 cup creme fraiche
2 hard-cooked large eggs, peeled and finely chopped
1/2 cup minced chives
1/2 cup minced shallot
2 ounces caviar

Steps:

  • Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
  • In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
  • Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.

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