Macaron-style blinis with caviar and whipped crème fraîche – an elegant appetiser of blinis and caviar.
If you want to serve an appetiser that looks impressive and tastes absolutely wonderful, try these macaron-style blinis with caviar.
Here I’ve taken the classic blini with caviar and given it a little twist – in the form of small, bite-sized “macaron”-like morsels. The blinis are cut out into small rounds and fried until golden and crisp in clarified butter, then sandwiched together with an airy whipped crème fraîche with lemon, fresh herbs, a little salt and freshly ground pepper. The result is the daintiest little appetisers – light, creamy and crisp all at once.
The little blinis are filled with cream from a piping bag and pressed gently together to give them that lovely macaron look, before being topped with a generous spoonful of caviar. It’s simple, yet feels like pure luxury – perfect for New Year’s Eve, festive dinners or whenever you want to spoil your guests a little 🥂
This is actually Jes’ brilliant and beautiful creation. And I had no doubt at all that they had to be shared here – they are simply too good (and far too pretty) to keep to ourselves.
The recipe makes 8, and I’d recommend allowing 2 per person as an appetiser – most people happily grab an extra one.
The perfect New Year’s appetiser, for graduation parties, summer parties or simply when you want to spoil your guests.
Macaron-style blinis with caviar and whipped crème fraîche
Ingredients
- 16 blinis
- 125 g crème fraîche (38% fat)
- 1 tbsp lemon juice
- 1 tbsp dill, finely chopped
- 1 tbsp chives, finely chopped
- 50 g caviar
- Salt and freshly ground pepper
- Butter, preferably clarified – for frying
Method
- Cut the blini pancakes out into rounds about 3 cm in diameter.
- Melt a good knob of butter, preferably clarified, in a frying pan over medium heat and fry the blinis until golden and crisp on both sides. If needed, hold them down with a palette knife as they fry so they don’t curl up.Set them aside on a wire rack and let them cool slightly.
- Meanwhile, whip the crème fraîche with a hand mixer until light and airy. Stir in the lemon juice and herbs and season with a little salt and freshly ground pepper.Transfer the cream to a piping bag.
- Pipe a dollop of cream onto 8 of the blini bases and place the tops on. Press them gently together so the cream reaches the edges.
- Top each blini macaron with caviar and serve straight away.
Nutrition
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