Caviart® with Blinis and Crème Fraiche


    10 minutes min


    15 minutes min


    2 dozen dozen


  • 1 container Season Caviart® Black Seaweed Pearls (3.5 oz.)
  • 1 cup all-purpose flour
  • ¾ tsp kosher salt
  • ½ tsp baking powder
  • ⅔ cup whole milk
  • 1 large egg
  • ½ tsp baking powder
  • ¾ tsp kosher salt
  • 1 Tbsp melted butter
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp olive oil
  • ⅓ cup Crème Fraiche
  • Fresh dill for finishing


  • Combine flour, salt, and baking powder in a medium bowl.
  • Whisk together milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix milk mixture into the dry flour mixture until batter is fully combined.
  • Heat olive oil in a large skillet over medium-low heat. Carefully drop 1 small spoonful batter into the heated skillet. Cook until batter begins to slightly bubble. Flip and cook on opposite side until brown, about 1 minute more. Repeat with remaining batter.
  • Allow blinis to cool slightly. Spoon a dollop of crème fraiche onto each blini. Top with a small spoonful of Caviart® and sprig of dill.

Caviart® is Certified Kosher-Parve by the Mosaiske of Denmark. The OU does not supervise Caviart® production.