- Serves 4
- Preparation 10 mins
- Cooking 5 mins
- Level Easy
Imperial Grande Réserve caviar pairs beautifully with the gentle richness of crème fraîche and the softness of a still-warm blini. This is the festive mouthful par excellence: elegant and generous, perfect for a refined aperitif.
Crème fraîche, Imperial Grande Réserve caviar and dill: three ingredients in perfect harmony. The warm blini does the rest, lending the softness that brings out the delicacy of those precious pearls.
Ingredients
- 16 Caviar House blinis (about 5 cm in diameter)
- 150 g thick crème fraîche
- 1 piping bag
- A few sprigs of fresh dill
- 30 g Imperial Grande Réserve caviar
Method
- Warm the blinis in a pan over very low heat, or for a few seconds in the oven: they should be warm but not toasted.
- Using the piping bag, pipe a generous rosette of crème fraîche in the centre of each blini.
- Gently open the tin of Imperial Grande Réserve caviar.
- With a mother-of-pearl spoon, set a generous quenelle of caviar on the crème fraîche.
- Lay a sprig of dill on each blini to finish.
- Arrange the blinis in a circle on a large white platter, with the caviar tin set in the centre for serving.
