Best Caviar And Crème Fraîche Tartlets Recipes

Lemon Blinis with Caviar and Scallion Crème Fraîche image

Provided by Kay Chun

Yield Makes 12 small blinis

Number Of Ingredients 11

1/3 cup crème fraîche or sour cream
2 tablespoons very thinly sliced scallions, divided
3 tablespoons whole milk
1 large egg
2 teaspoons grated lemon zest, divided
1/4 cup buckwheat flour
1/4 teaspoon baking powder
1/4 teaspoon sugar
Pinch of salt
2 tablespoons unsalted butter, divided
2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Steps:

Stir together crème fraîche and 1 tablespoon of the scallions.
Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
Melt half of remaining butter in a large nonstick skillet over medium-low heat.
Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.

Caviar Tart image

Yield Makes serves 8 to 10

Number Of Ingredients 13

3/4 cup sour cream
8 hard-boiled large eggs, finely chopped
1/2 cup finely chopped onion (1 medium)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 tablespoons finely chopped fresh dill
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh chives
7 oz black lumpfish caviar (see cooks' note below)
Accompaniments: lemon wedges; 16 thin slices whole-wheat toast, buttered, then halved or quartered diagonally
Special Equipment
a 9-inch nonstick springform pan; a small offset spatula

Steps:

Put 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.
Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.
Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom. Spread egg mixture evenly in pan with offset spatula, smoothing top. Cover surface with plastic wrap, pressing gently, and chill until firm, at least 3 hours.
Spread drained sour cream evenly over egg mixture with offset spatula.
Gently spread half of caviar on several sheets of paper towels to absorb excess cuttlefish ink. Carefully lift caviar from paper towels and spread on top of egg mixture (be careful not to smash caviar). Repeat method with remaining caviar. Serve cut into wedges and sprinkled with remaining chives, if desired.