Name: Lumpfish Caviar And Yogurt Blini Topping
Prep time: 15 min
Total time: 15 min
Yield: Topping for 15 blini
Cuisine: Russian
Ingredients: 150 g plain greek yogurt; 1 red onion; 2 eggs; 10 g fresh chives; 50 g lumpfish caviar

Equipment

Cutting board

Chef knife

Small bowls

or Ramekins

Non-metallic spoon

or Mother of pearl, wooden, or plastic spoon

Ingredients

15 servings

Dairy Base

150 g plain greek yogurt, chilled

Garnishes

1 red onion, minced
2 eggs, hard-boiled and peeled
10 g fresh chives, finely snipped

Caviar

50 g lumpfish caviar, chilled

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

63mg

Sodium

Method

Finely chop the hard-boiled eggs, keeping the pieces as uniform as possible. Mince the red onion and finely snip the fresh chives. Place each prepared garnish into its own small bowl.

10mLook for: Ingredients are cleanly cut into very small, distinct pieces rather than a paste

Lay your prepared blini flat on a serving platter. Dollop approximately 10 grams of the chilled Greek yogurt onto the center of each blini, leaving a small border around the edges.

Sprinkle the finely chopped egg, minced red onion, and snipped chives evenly over the yogurt layer on each blini.

Using a non-metallic spoon, carefully scoop a small mound of lumpfish caviar and place it at the very top center of each garnished blini. Serve immediately while chilled.

Chef's Notes

Using a non-metallic spoon, such as mother-of-pearl, wood, or plastic, is strictly necessary for the caviar to prevent a harsh metallic flavor from transferring to the delicate roe.
Rinsing minced red onion under cold water removes the sulfurous compounds that cause a harsh bite, allowing the onion to provide a sweet crunch that complements rather than masks the fish.
For the cleanest visual presentation, wipe your knife between chopping the egg whites and the egg yolks to keep the colors distinct and vibrant.
Substituting standard sour cream with Greek yogurt adds a boost of protein and lowers the fat content, while still providing the necessary acidic tang to cut through the richness of the egg and caviar.