Petrossian Jg Select Caviar, Masa Blinis Recipe

Bloom yeast

In a small bowl whisk warm water (about 105–110°F) with the sugar and active dry yeast. Let sit until foamy, about 5–8 minutes.

Combine dry ingredients

In a medium bowl sift together the all-purpose flour, masa harina and salt. Whisk to combine.

Mix wet ingredients

Whisk the egg yolks with the melted butter and milk until smooth.

Make batter

Pour the foamy yeast mixture and the yolk mixture into the bowl with the dry ingredients. Whisk until just combined; the batter should be thick but spoonable—if too stiff, add up to 1–2 tablespoons warm water. Cover the bowl with plastic wrap and let rest in a warm place until slightly puffed and bubbly, about 30–45 minutes.

Cook blinis

Heat a nonstick skillet or crepe pan over medium-low heat and brush lightly with melted butter or oil. Drop batter by rounded teaspoons (or use a small 1 1/2-inch cookie cutter to keep shape) into the pan, spacing them about 1 inch apart. Cook until surfaces form bubbles and edges look set, about 1–1.5 minutes, then flip and cook another 30–45 seconds until golden but still tender. Transfer to a wire rack and keep warm. Repeat, adding more butter/oil as needed. Yield: about 24–30 small blinis.

In a small bowl combine the crème fraîche, lemon zest, lemon juice, salt and a pinch of freshly ground black pepper. Taste and adjust seasoning—crème fraîche should be bright but balanced. Refrigerate until ready to serve. If making ahead, cover and chill up to 24 hours to let flavors meld.

Bring the caviar to serving temperature by removing it from the refrigerator 10–15 minutes before serving; keep the tin or jar chilled on a bowl of crushed ice while assembling.

Place a small dollop (about 1/2 tsp) of lemon crème fraîche on each blini.

Using a mother-of-pearl spoon or small nonreactive spoon, gently place about 1/4–1/2 teaspoon (approximately 3–5 g) of Petrossian JG Select Caviar on top of the crème fraîche dollop. Adjust amount per bite-size preference.

Garnish each blini with a few snips of fresh chive and a tiny microgreen if using. Arrange on a chilled platter and serve immediately with lemon wedges alongside for optional extra brightness.