🥞 Blini with caviar
Blini with caviar is a celebrated Russian appetiser: small warm buckwheat pancakes topped with a spoonful of sour cream, glistening fish roe and a sprig of dill. The soft, nutty blini balance the salty, briny pop of the caviar. It is served as a starter at festive tables, especially at New Year and during Maslenitsa week.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 16 small buckwheat blini (made with milk, eggs and butter)
- 100 g caviar or salmon roe
- 120 g sour cream
- A small bunch of dill
Method
- Make or warm the blini in a low oven or a dry pan for a few minutes.
- Arrange the blini on a platter.
- Top each with a teaspoon of sour cream.
- Add a small spoonful of caviar on top of the sour cream.
- Garnish with a dill sprig and serve straight away.
How to make it lighter
- Use light sour cream (10–15% fat) and keep it to one teaspoon per blin.
- Caviar is rich but used in small amounts — the blini and sour cream carry most of the calories, so count the number of blini.
- Serve with a crisp cucumber and dill salad to round out the plate.
History
Blini have been eaten in Russia for centuries, and serving them with caviar became a hallmark of festive Russian tables, from aristocratic dinners to modern celebrations. Red salmon roe is the more everyday choice today, while black sturgeon caviar remains a luxury.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →