Chive Blini with Creme Fraiche and Salmon Roe

This is a fantastic cocktail recipe that works, gives great yield, and has a beautiful aesthetic.  I used Food Network’s recipe for the chive blinis and I was thrilled with the uniform size that a teaspoon will give you.  The batter was easy to work with and it went very well with the creme fraiche and the salmon roe.  An easy crowd-pleaser.  Follow the link below for the recipe.

http://www.foodnetwork.com/recipes/behind-the-bash/chive-blini-with-caviar-and-creme-fraiche-recipe/index.html

http://www.foodnetwork.com/recipes/ming-tsai/creme-fraiche-recipe/index.html

A note on salmon roe–it is a lot cheaper than black caviar but beware how many eggs you add- they have a great texture and a wonderful burst in your mouth but are also incredibly salty.  I found that three was the max and looked the best for a one inch blini.

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