Best Caviar With Buckwheat Crepes And Smoked Creme Fraiche Recipes

Arepas with Creme Fraiche and Caviar image

Provided by Aaron May

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

2 1/2 cups warm water
1 teaspoon kosher salt
2 cups cooked white cornmeal (masarepa)
8 tablespoons lard (can substitute vegetable oil if desired)
1 cup creme fraiche
2 hard-cooked large eggs, peeled and finely chopped
1/2 cup minced chives
1/2 cup minced shallot
2 ounces caviar

Steps:

Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.

Buckwheat Blini image

Provided by Martha Stewart

Yield Makes 30

Number Of Ingredients 11

1 envelope (1/4 ounce) active dry yeast
1/2 cup warm water (110 degrees)
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
3/4 cup plain yogurt
1 tablespoon unsalted butter, melted
1/2 teaspoon sugar
2 large eggs, separated
1 to 3 ounces caviar, such as sevruga, for serving
Creme fraiche, for serving

Steps:

Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.
Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.
Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.