Lemon Blinis with Caviar and Spring onion Crème Fraîche

Ingredients for Lemon Blinis with Caviar and Spring onion Crème Fraîche

• 80ml crème fraîche or soured cream

• 2 tablespoons very thinly sliced spring onions, divided

• 45ml whole milk

• 1 stort ägg

• 2 teaspoons grated lemon zest, divided

• 30g buckwheat flour

• 1/4 teaspoons baking powder

• 1/4 teaspoons sugar

• Pinch of salt

• 2 tablespoons unsalted butter, divided

• 60g caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Stir together crème fraîche and 1 tablespoon of the spring onions.

Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.

Melt half of remaining butter in a large nonstick skillet over medium-low heat.

Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.

Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.

Melt remaining 1/2 tablespoons butter in skillet and make 6 more blinis (you will have a little batter left over).

To serve, top blinis with a small dollop of spring onion crème fraîche and some caviar, then sprinkle with remaining lemon zest and spring onion.

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