Caviar Blinis by Author Talia Carner
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.
Check out a couple of our other great blog posts:
Our Sutter Home Book Club selection for June is Hotel Moscow, an eye-opening portrait of post-communist Russia and a profound exploration of faith, family, and heritage.
Read more >
Food & Wine Pairings: Chenin Blanc
Discover which foods best pair with Sutter Home Chenin Blanc, offering bright crisp pear, peach, and honeydew flavors.
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