After making these blini, I always have a little of the topping left over; I use it for sandwiches. Don’t use expensive caviar here — lumpfish is fine.
Ingredients
- ¼ cup finely chopped red onion
- 1 ¼ cups drained yogurt
- 2 hard-boiled eggs, finely chopped
- 1 tablespoon minced chives
- 3 tablespoons black or red lumpfish caviar
- Salt
- freshly ground pepper
- 1 batch buckwheat blini
- Nutritional Information
Nutritional analysis per serving (4 servings)
280 calories; 15 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 16 grams protein; 209 milligrams cholesterol; 501 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Enough to top one batch of blini
Preparation
- Place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels.
- Place the yogurt in a bowl, and stir in the onion, chopped eggs, chives and caviar. Season with salt and pepper. Refrigerate until ready to use.
- Warm the blini in a low oven or in a microwave. Top each with a spoonful of the yogurt mixture and serve.
- Advance preparation: You can make this topping a day ahead and keep it in the refrigerator.
10 minutes
Dining and Cooking