- 3 oz Caviar
- 11 1/2 oz Smoked salmon
- 1 Dill, Fresh
- 2 Eggs
- 1 ½ of Buckwheat flour
- 4 ½ oz Plain flour, strong
- ¾ teaspoon of Salt
- 1 oz Butter
- 9 fl oz Crème Fraiche
- 6 fl oz Milk
- 4 fl oz Sour Cream
Ideal for cocktail party appetizers. Although the recipe is simple to make, your guests will be delighted by its taste. To enjoy this delicious appetizer just make the blinis and top them with salmon, cream, and caviar. You may save more time by buying readymade blinis.
DEVILED EGGS WITH CAVIAR RECIPE
DEVILED EGGS WITH CAVIAR INGREDIENTS:
- 6 boiled Eggs
- 2 tablespoons of Crème Fraiche or sour crème
- 1/2 Shallot, finley minced (1 tsp)
- 2 tablespoons capers
- 1 tablespoon minced fresh chives or dill
- Dash of Cayenne pepper
Upon boiling the eggs, Slice eggs in half lengthwise and remove yolks. Push yolks through strainer with a spatula and place in medium bowl. Add crème fraiche, shallot, capers, salt and pepper to taste, cayenne pepper, and chives or dill. blend until creamy. Adding additional crème fraiche if necessary until desired texture is reached. Pipe into cooked egg whites. Finish with dollop of caviar and serve immediately or refrigerate until serving.
OYSTERS, CAVIAR AND BUBBLES RECIPE
OYSTERS, CAVIAR AND BUBBLES INGREDIENTS:
- 1 1/2 tablespoons lemon juice
- 1 teaspoon minced shallot (1 small shallot)
- 1/2 teaspoon pink peppercorns, crushed
- 2 tablespoons chilled prosecco
- Pinch salt
- 12 oysters on the half shell
- 2 ounces of fresh Dorasti Caviar
Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
Just before serving, add the Prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.