Bring a true taste of June’s Sutter Home Book Club selection, Hotel Moscow, to your group’s discussion with author Talia Carner’s Caviar Blinis.
Talia’s Caviar Blinis
Makes 8-10 blinis
1 ½ tbsp. flour
½ cup Greek 2% yogurt
3 egg whites
½ tbsp. salt
1 ½ tbsp. vegetable oil
1 12 oz. jar of lumpfish caviar, red or black
Set aside two tablespoons of yogurt. Mix the remaining yogurt in a bowl with flour, egg whites, and salt. Let stand for 5 minutes. Heat a large flat skillet with one tablespoon of oil for the first batch. (Use the remaining oil for the second batch.) Carefully scoop the mixture onto the skillet, one tablespoon at a time, to create 2-inch diameter coins. Cover with a splash screen (not a pot top) to keep the heat in (but not the moisture). When the edges turn golden, flip over and flatten the blinis with a spatula. When done, place a paper towel to remove extra oil.
Decorate with a dollop of the reserved yogurt, and add a dollop of caviar at the center of each.