Petrossian Caviar Jg Select, Masa Blinis Recipe

Make batter

In a medium bowl whisk together masa harina, all-purpose flour, baking powder, salt, and sugar until evenly combined.

In a separate bowl whisk together the milk, sour cream, egg, and the 2 tablespoons melted butter until smooth and homogeneous.

Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but scoopable — similar to pancake batter. If too thick, add up to 2 tablespoons additional milk; if too loose, add a tablespoon of flour.

Rest batter

Let the batter rest at room temperature 15 minutes. Rest hydrates the masa for a tender, slightly nutty blini.

Cook blinis

Heat a nonstick skillet or cast-iron skillet over medium-low heat. Brush the pan lightly with melted butter. Spoon about 1 tablespoon of batter per blini into the pan to form small 2–2.5 inch rounds. Cook 1–1.5 minutes until edges are set and small bubbles appear on the surface, then flip and cook 30–45 seconds more until lightly golden. Transfer to a warm plate and keep warm loosely covered. Repeat, re-buttering the pan as needed, to yield about 18–24 small blinis.

If making ahead: cool completely on a rack, then refrigerate in a single layer separated by parchment. Reheat gently in a 300°F (150°C) oven for 5–8 minutes or in a skillet over low heat before serving.

Prepare accompaniments: place the crème fraîche in a small bowl and fold in half of the chopped chives and the minced shallot (if using). Season crème fraîche very lightly with a pinch of salt and 1–2 drops of lemon juice to brighten — remember caviar is salty, so keep seasoning minimal.

Lay warm blinis on a serving platter. Using a small spoon, place about 1/2 teaspoon of crème fraîche on each blini (adjust to preference).

Top each crème fraîche-topped blini with a generous 1/4 teaspoon to 1/2 teaspoon of Petrossian JG Select Caviar (depending on how prominent you want the caviar). For the 2 oz jar this yields roughly 24 small blinis with modest amounts.

Garnish each blini with a few chive pieces and a tiny sprinkling of microgreens or an edible flower petal if using. Serve immediately with lemon wedges on the side so diners can add a light squeeze if desired.

Serve notes: keep the caviar chilled until the last moment and avoid cooking or mixing it — place it directly atop the crème fraîche to preserve texture and flavor. Offer mother-of-pearl or porcelain spoons to avoid metallic taste transfer.