Lemon Blinis with Caviar and Spring onion Crème Fraîche

Ingredients for Lemon Blinis with Caviar and Spring onion Crème Fraîche

• 80ml crème fraîche or soured cream

• 2 tablespoons very thinly sliced spring onions, divided

• 45ml whole milk

• 1 large egg

• 2 teaspoons grated lemon zest, divided

• 30g buckwheat flour

• 1/4 teaspoons baking powder

• 1/4 teaspoons sugar

• Pinch of salt

• 2 tablespoons unsalted butter, divided

• 60g caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Stir together crème fraîche and 1 tablespoon of the spring onions.

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 tablespoons 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 spring onion crème fraîche and some caviar, then sprinkle with remaining lemon zest and spring onion.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.