Cornmeal Blinis with Smoked Sturgeon and Caviar


Preparation info

  • Difficulty


  • Serves


Appears in

Jeremiah Tower's New American Classics

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

As irresistible as food can get!


  • 1 cup yellow cornmeal
  • ½ teaspoon salt
  • cups boiling water
  • 2 eggs
  • 1 cup milk
  • ½ cup sifted all-purpose flour
  • 2 tablespoons melted butter
  • 3/4 cup warm clarified butter
  • 8 tablespoons sour cream
  • 8 tablespoons salmon caviar
  • 8 teaspoons black caviar
  • 24 thin slices smoked sturgeon


Mix the cornmeal and salt and stir in the boiling water. Cover and let stand for 10 minutes. Beat in the eggs one at a time; then slowly stir in the milk. Mix in the flour and 2 tablespoons melted butter; beat until the mixture is smooth. The batter should be the consistency of heavy cream; if it is too thick, thin with a little more milk.

Brush a well-seasoned crêpe pan with clarified butter and heat. When the pan is hot, pour in about 3 tablespoons batter and tilt the pan to distribute the batter evenly. Cook until the underside is lightly browned, 2 to 3 minutes. Turn and cook the other side another 1 to 2 minutes.

Put each blini on a hot plate and pour 3 tablespoons clarified butter over the blini. Put 1 tablespoon sour cream in the center of each blini, then 1 tablespoon salmon caviar in the center of the sour cream, then 1 teaspoon (or more) black caviar in the center of that. Put 3 slices sturgeon around each blini and serve immediately.