Blinis and Caviar Hilo Style

Blini With Flying Fish Roe (recipe follows)

Last night I combined our regular Big Love viewing party with Oscar Night and dressed up, while nibbling on caviar and sipping champagne we watched both shows which I recorded with the DVR.. As usual, everyone brought wonderful food to share. Our only rule this time was that it had to be finger food.

The caviar idea was born and then when we found out there is only one place that sells it on the island, and how much it would cost ($350), we re-grouped and decided to do Tomiko, a far more beautiful jewel like flying fish  roe instead. The combination was perfect.

The recipe I used for the Blini is from Russia. It does require yeast and a rising, and you may have to search out your local heath food store to find the Buckwheat Flour. In the end, it is so worth the effort and this recipe makes quite a lot, so if you are not having a big party, you may want to cut it in half.


I made Crème Fraîche  to which I added smoked sea salt, crushed black pepper and chives. I put this mixture into a squeeze bottle and I chopped some red onion too. When it was time to assemble, I added a swirl of the Crème Fraîche on a blini, then some chopped red onion and topped that with the jewel like Tomiko. These wonderful little pancakes were the hit of the evening.

 But of course we had some really wonderful food as well. Maria and Ric brought asparagus perfectly poached and wrapped in Prosciutto and Meyer Lemon and Lilikoi Tarts, 

Janet and Dan brought lettuce wraps and chocolate dipped strawberries, 

Noel & Keith brought crab cakes

 and I also made Bloody Mary on a Stick and radish slices with butter and smoked salt. Everyone brought Champagne! 

Here is the recipe for the Blinis: 


Ingredients: 
2 Tablespoons yeast (non instant)
1/4 cup of warm water
1 cup scalded milk
1 teaspoon salt
4-6 cups of buckwheat flour divided
3 egg whites
3 egg yolks 
1 1/2 cups warm milk
1/4 cup of butter
2 Tablespoons raw sugar
2 Tablespoons molasses

Method: 

1. Mix yeast and warm water together and allow to ferment for 10 minutes. 
2. Whisk in scalded milk. 
3. Stir salt into the flour
4. Add 2 cups of the flour to the yeast mixture creating a sponge. Combine well.
5. Cover with plastic wrap and allow to rise for 4 hours
6. Mix the egg yolks with the warm milk, melted butter, sugar and stir this mixture into the sponge, then slowly add flour until you have a thick batter. Add Molasses. Cover and allow to ferment for 1 hour. 
7. Beat egg whites till soft peaks form. Fold in 1 cup of the batter into the egg whites, then fold that mixture into the remaining batter. Fill a large squeeze bottle with the batter and squeeze little pancakes about the size of a silver dollar onto a hot griddle. These cook quickly. 
8. Remove and allow to cool. 
9. Add Crème Fraîche from a squeeze bottle then top with onion, capers and roe. These can also be made using smoked salmon.