Blini With Caviar and Yogurt Topping

Name: Blini With Caviar and Yogurt Topping
Yield: 1 batch of blini
Cuisine: Russian
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

By Martha Rose Shulman

Published December 20, 2010

Andrew Scrivani for The New York Times

Media 1 of 1

Total Time: 10 minutes
Rating: 3(25)
Comments: Read comments

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.

Featured in: Blini at the Buffet

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Ingredients

Yield:Enough to top one batch of blini

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

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Warm the blini in a low oven or in a microwave. Top each with a spoonful of the yogurt mixture and serve.

Tip