Nothing says CELEBRATION like blinis and caviar. These quick, buckwheat pancakes, made with baking powder (unlike the traditional yeast-based ones) are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow. We are quite enamored of the trout caviar made in North Carolina (see Cooks' Notes). The roe is a beautiful pale orange with a delightfully firm texture that pops in your mouth. Better yet, it's much more affordable than imported or domestic sturgeon caviars (see Cooks' Notes).
•Blinis can be made up to 3 days ahead and chilled wrapped well in foil. Reheat in foil in a 350°F oven until warm, about 10 minutes.
•Leftover blini batter can be chilled, covered, at least 2 days and used for more blinis or a single serving of morning pancakes.
•If you're short on time, buckwheat pancake mix is a good option for the blinis. Just follow package instructions and add fresh lemon zest to the batter.
•We love the Sunburst Trout Caviar from North Carolina. A 2-ounce jar costs $24.99 before shipping (sunbursttrout.com).
•Salmon roe is available at fish markets and in jars in supermarkets.
Recipe notes
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