| Prep Time | Cook Time | Serves |
|---|---|---|
| 10m | 15 blinis |
Caviar is a special ingredient and one to be paired with other flavors that will enhance it, not smother it. While many die-hard caviar lovers need just a tin of caviar and a mother of pearl spoon, I find that is a bit too hard core for most. A moderate portion delicately placed on a small blini is more my speed.
I think you will find that the citrus aroma and flavor of the lemon in this recipe really lights up the saltiness of the caviar. The blini and crème fraiche make a beautiful pillow for these flavors to be enjoyed on.
Using a vegetable peeler, peel the lemon, being careful not to cut into the white pith. Using a knife, julienne each peel into thin strips.
Spoon a dollop of crème fraiche onto each blini. Top with a small spoonful of caviar and a thin slice of lemon peel. Arrange blinis on a platter and serve immediately.