Red Caviar with Butter
A classic pairing for blini—creamy butter and vibrant red caviar, perfect for Maslenitsa (Butter Week) and New Year celebrations.
- Time
- 5 min
- Serving
- 226 kcal
- Ingredients
- ≈ $3.66
- Protein
- 10 g
Ingredients
- 1 Red caviarpack 140 g ≈ $16.00 30 g
- 2 Butterpack 180 g ≈ $1.58 20 g
- 3 Lemon≈ $4.70 per kg 5 g
- 4 Dillpack 50 g ≈ $1.80 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Take the butter2 out of the fridge an hour before serving so it softens and spreads in a thin layer.
Transfer the caviar from the jar to a small chilled bowl, then place it on ice or in the fridge until the last minute.
Slice the lemon3 into thin rounds and chop the dill4 into sprigs.
Serve everything on one plate: butter2, caviar, lemon3, and dill4. Spread butter on a blini, top with a teaspoon of caviar, then roll into a cone.
Tips
- Why it works
- Keep caviar cold until serving to prevent the oil from separating and turning cloudy. Butter softens at room temperature so it spreads evenly without tearing the blini.
- Substitutions
- Use chives instead of dill for a milder flavor; swap lemon for a pinch of salt if you dislike citrus.
- Common mistakes
- Overfilling the blini with caviar makes it hard to roll. Stop when the cone shape starts to sag.
- Storing and reheating
- Eat fresh; caviar oxidizes quickly and loses texture after 2 hours at room temperature.
- Serve with
- Pair with warm blini and a shot of vodka for a traditional Russian snack.
Comments 0
Sign in to leave a comment.
No comments yet.