This dish was the French Fridays with Dorie recipe a few weeks ago. I didn’t make it then, as I thought no one else in the house would eat it. I waited a few weeks until my parents were going to be in town, as I knew at least Dad would appreciate it.
I’ve never made blini before, and I was surprised to find that they were really just little pancakes made with buckwheat flour.
While the blini were cooking, I gathered the remaining ingredients: smoked salmon, caviar, fresh tarragon (the recipe called for dill, but I used what I had), and homemade crème fraîche.
Once the blini were cooked, it was just a matter of assembling everything.
To my great surprise, the girls appeared while the blini were on the griddle and announced that they wanted to try them. A left the caviar off hers, but she and M ate three or four blini each before Dad even made it to the kitchen to try one.
This is a fun, somewhat fancy appetizer. It would be great to serve with cocktails or at the start of a dinner party. It’s impressive, but not as stuffy as you might imagine. Heck, it’s even great for kids!