Is there anything better than waiting for midnight with caviar*, blinis*, and champagne*? The blinis have a light nutty flavor as they are made with buckwheat flour. On top, you can add a spoon of cool sour cream, a scoop of caviar, and a sprig of fresh dill. If you want, you can also add a quail’s egg and some finely chopped shallots.
You have more blinis than caviar, no problem! Top some with wild salmon* and salmon roe* instead. Pair it with a glass of champagne* to bring out the flavors, or enjoy it with ice-cold vodka*. For the best taste, take a sip of vodka or champagne first to cleanse your palate, just like the gourmets do. Turn on some music, relax, and get ready to welcome the New Year in style!
HOW TO ENJOY CAVIAR THE RIGHT WAY AT HOME
Sometimes, you just have to indulge in caviar! Serve Persian caviar on crushed ice in a golden bowl. True caviar lovers use a mother-of-pearl spoon* to scoop a small portion onto the back of their hand, between their thumb and forefinger, before gently tasting it. If your hand remains clean—without any smell or oily free – the caviar is fresh and has the perfect taste. Using your hand also allows you to check the temperature, shape, size, and color of the caviar. Additionally, the warmth from your hand enhances its flavor, bringing out its full potential.
That’s just how we used to eat caviar in Iran. I remember being very young when I first came across it, and I was instantly captivated by the taste. My father had a caviar producer as a patient, and he generously gave us these enormous tins of Beluga caviar. They were surprisingly heavy! Once we opened one, we felt this need to enjoy it quickly, which was always such a joy for me. It’s interesting to think about how some people say my father might not have received it as a gift, but rather as part of his payment. That makes sense, considering he often found himself trading goods instead of cash for his services. I still smile when I remember one time we got half a tonne of rice in a bunch of baggies – mmh … just for the record … that’s 500 kg!
Time for some caviar! Take it out of the fridge about 15 to 30 minutes before you want to eat, and remember to open the tin before serving. Aim for 10 to 15 grams per person, but if you really want to savor it, go for 50 to 100 grams each. There’s no limit, especially since caviar comes in large tins.
Just a heads-up: skip the metal spoon, as it can mess with the flavor and make it taste strange. It’s better to use a mother-of-pearl or wooden spoon. Good caviar should taste a bit salty and creamy, with a nice bite and a smooth texture. Enjoy!
CAVIAR FROM IRAN
The best caviar in the world comes from the Caspian Sea, which borders Iran and Russia. The beluga sturgeon, found in the Caspian, is one of the largest freshwater fish and produces the largest roe. Wild-caught sturgeon caviar has been banned for a long time due to strict protections for the species. However, the quality of farmed caviar* is currently higher than ever.
There are several theories regarding the origin of the word “caviar” (خاویار). One suggests it comes from the Persian phrase ‘cav-jar,’ meaning ‘cake of joy’ or ‘cake of strength.’ An ancient Iranian tribe from the Caspian Sea was renowned for its physical prowess, as the men often consumed cav-jar. Fishermen ate caviar to regain their strength after long days of work. Caviar is highly nutritious and is rich in vitamins, minerals, and protein. It was also historically used as a form of medicine.
STURGEON CAVIAR
Caviar, a delightful treat, comes from the roe (fish eggs) of various sturgeon species that are carefully washed and salted. One of the most celebrated types is Beluga caviar*, often regarded as one of the finest and most expensive delicacies in the world. Beluga caviar has a stunning silver color, a creamy flavor, and is typically around 3.5 millimeters in size. You can spot Beluga caviar tins by their distinctive blue lids. It’s sometimes affectionately referred to as “black gold!”
An interesting tip to remember is that the older the fish, the better the caviar tends to be – and the larger and lighter the eggs! It’s important to note that only sturgeon caviar is considered the “real deal.” The price can vary based on the size and color of the roe, which ranges from light anthracite to rich black-brown. While there are many other types of fish roe, such as from salmon*, cod*, lumpfish*, trout*, whitefish*, Massago red flying fish*, pike, and vendace. There is now also a vegan alternative made from seaweeds*, these are often called “false caviar.”
MORE IDEAS WITH CAVIAR
In Iran, we enjoy caviar with latkes, which are a type of potato pancake. I have a recipe for latkes here (scroll to the bottom of the german post for the english recipe). One of the simplest and most delightful ways to enjoy caviar is with a soft egg and buttered toast. Caviar is also very tasty on Russian-style eggs, but it’s essential to use real caviar instead of the imitation lumpfish caviar that some may remember from the 1970s. We pair caviar in Iran with scrambled eggs or omelets, as well as with quail eggs* and wild salmon*.
It is said that some Persians enjoy caviar with butter and honey, so why not give it a try? You can serve caviar with various types of potatoes, such as mashed potatoes, scalloped potatoes, boiled potatoes, potato chips, or potato wedges. It also pairs with dill sour cream or crème fraîche. I find caviar on hummus* interesting, although some gourmets prefer to avoid garlic, onion, or lemon juice when serving it. Furthermore, I like to enjoy caviar on meat dishes, such as beef tartare or a nice piece of Wagyu*.
INGREDIENTS FOR BLINIS
100 g buckwheat flour*
50 g wheat flour*
1 tsp salt
1 tbsp butter
1/8 l milk
5 g fresh yeast*
1 tsp sugar
2 eggs
ghee* for frying
INGREDIENTS FOR TOPPING
50 g caviar*
1 shallot
200 g sour cream
A couple of sprigs of dill
PREPARATION BLINIS
In a bowl, mix both types of flour. Melt the butter in a small pan and set it aside. Warm the milk until it is hand-warm, then dissolve the yeast and sugar in the lukewarm milk. Add the melted butter and yeast mixture to the flour, stirring until smooth. Separate one of the eggs and add the yolk of that egg along with the other whole egg to the dough, mixing well. Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter. Cover the bowl and let the mixture rise for 30 minutes.
PREPARATION TOPPING
Cook the quail eggs in boiling water for 3–4 minutes. Once cooked, remove them from the water, rinse under cold water, and peel.
On each blini, place a teaspoon of sour cream and a small amount of caviar. Garnish each with half a quail egg and a sprig of dill. If desired, add finely diced shallots on top. Serve with a glass of champagne or iced vodka.
It’s always miraculous how everything renews itself. I wish you a year full of enchanting, magical, and wonderful moments. Happy New Year!
BEFARMAYID!
Susan
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Blinis with Caviar and Champagne
The blinis have a light nutty flavor as they are made with buckwheat flour.
Ingredients
INGREDIENTS BLINIS
- 100 g buckwheat flour
- 50 g wheat flour
- 1 tsp salt
- 1 tbsp butter
- 1/8 l milk
- 5 g fresh yeast
- 1 tsp sugar
- 2 eggs
- ghee
INGREDIENTS TOPPING
- 4 quail eggs
- 50 g caviar
- 1 shallot
- 200 g sour cream
- A couple of sprigs of dill
Instructions
PREPARATION BLINIS
-
In a bowl, mix both types of flour.
-
Melt the butter in a small pan and set it aside.
-
Warm the milk until it is hand-warm, then dissolve the yeast and sugar in the lukewarm milk.
-
Add the melted butter and yeast mixture to the flour, stirring until smooth.
-
Separate one of the eggs and add the yolk of that egg along with the other whole egg to the dough, mixing well.
-
Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter.
-
Cover the bowl and let the mixture rise for 30 minutes.
PREPARATION TOPPING
-
Cook the quail eggs in boiling water for 3–4 minutes. Once cooked, remove them from the water, rinse under cold water, and peel.
-
On each blini, place a teaspoon of sour cream and a small amount of caviar.
-
Garnish each with half a quail egg and a sprig of dill.
-
If desired, add finely diced shallots on top.
Recipe Notes
Serve with a glass of champagne or iced vodka.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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