Lumpfish Roe on Blinis with Crème Fraîche | Authentic Lumpfish Roe recipe of Greenland

Here is an authentic recipe of  Lumpfish Roe on Blinis with Crème Fraîche which is very famous in Greenland. This Lumpfish Roe on Blinis with Crème Fraîche recipe highlights its briny richness while balancing it with fresh and creamy elements. It is perfect as an appetizer or a light snack. Lumpfish roe is prized for its crunchy texture and slightly salty flavor, which pairs beautifully with creamy ingredients. Before we discuss about this Lumpfish Roe on Blinis with Crème Fraîche recipe, here are some words about Lumpfish.

Lumpfish (Cyclopterus lumpus) is  a cold-water species primarily found in the North Atlantic Ocean and  Lumpfish roe is a type of fish caviar that comes from this lumpfish. Though it's often considered as an affordable alternative to more expensive types of caviar like sturgeon, but lumpfish roe has its own unique appeal and it has a distinct flavor.  The roe's small, delicate eggs are known for their vibrant colors. 

In terms of taste, lumpfish roe offers a pleasingly salty, briny flavor with a slightly crunchy texture, which provides an enjoyable contrast when paired with creamy or soft ingredients. Its light, oceanic notes make it a versatile ingredient for appetizers, canapés, salads, and more. Although it lacks the complex nuances of high-end caviar, lumpfish roe is beloved for its accessibility and the luxurious touch it brings to everyday dishes.

Due to its relatively low cost and availability in supermarkets, it’s an excellent entry point for anyone looking to explore the world of caviar without breaking the bank. Whether served atop blinis with crème fraîche, spread over buttered toast, or used as a topping for sushi, lumpfish roe adds a burst of color, texture, and flavor that can elevate any meal.

Here is another famous recipe of Greenland for you:

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Ingredients of Lumpfish Roe on Blinis with Crème Fraîche:

• Lumpfish roe: 100g (approximately 3.5 oz)
• Blinis (small buckwheat pancakes): 12-15 pieces (store-bought or homemade)
• Crème fraîche: 100g (about ½ cup)
• Red onion, finely chopped: 2 tablespoons
• Fresh chives, finely chopped: 1 tablespoon
• Lemon wedges: for garnish
• Butter: 1 tablespoon (for warming the blinis)
• Freshly ground black pepper: a pinch

For homemade blinis (optional):

• Buckwheat flour: 50g (⅓ cup)
• All-purpose flour: 50g (⅓ cup)
• Milk, lukewarm: 120ml (½ cup)
• Egg, separated: 1 large
• Dry yeast: ½ teaspoon
• Sugar: ½ teaspoon
• Salt: a pinch
• Butter: for frying

Instructions of making Lumpfish Roe on Blinis with Crème Fraîche :

Step 1: Prepare the Blinis (if making homemade)

• Mix the yeast, sugar and lukewarm milk In a bowl. Let it sit for 5-10 minutes until frothy.
•  In another bowl, whisk together the buckwheat flour, all-purpose flour, and salt.
• Add the yeast mixture and egg yolk to the dry ingredients, stirring until smooth.
• Let the batter rest for about 30-40 minutes until slightly bubbly.
• In a separate bowl, whisk the egg white to stiff peaks and gently fold it into the batter.
• Heat a non-stick pan over medium heat and add a little butter. Pour small spoonfuls of batter to form mini pancakes. Cook each side for about 1-2 minutes  or until it becomes golden brown. Now set aside.

Step 2: Assemble the Appetizer

• Warm the blinis in a pan with a little butter if using store-bought.
• Place a dollop of crème fraîche on each blini.
• Add a teaspoon of lumpfish roe on top of the crème fraîche.
• Sprinkle finely chopped red onion and chives over the roe.
• Finish with a dash of black pepper and serve with lemon wedges on the side.

Tips for making:

• Substitute with toasted baguette slices or crackers if you can't find blinis,.
• You can serve this dish cold or at room temperature for the best flavor.

Serving: 

lumpfish roe on blinis with crème fraîche is a classic, elegant appetizer that beautifully highlights the unique qualities of the roe. This combination brings together various flavors and textures to create a refined bite that's perfect for special occasions or festive gatherings.

The foundation of this dish is the blini, a small, pillowy pancake often made from buckwheat flour, which adds a subtle nutty flavor. The blini serves as a soft, neutral base that allows the other ingredients to shine without overpowering the palate. Lightly warmed with a touch of butter, these mini pancakes provide the perfect canvas for the toppings.

A generous dollop of crème fraîche comes next, adding a rich, creamy, and slightly tangy element. Its smooth texture contrasts with the burst of the delicate, salty lumpfish roe, which crowns the dish. The roe’s briny pop delivers a burst of oceanic flavor, creating a delightful interplay with the creamy base beneath it.

To finish, a sprinkle of finely chopped red onion and fresh chives adds a bit of crunch and a hint of sharpness, balancing the creamy and salty notes. A squeeze of lemon juice over the top just before serving brightens the flavors, bringing a touch of acidity that ties everything together.

This luxurious appetizer pairs wonderfully with a glass of Champagne, Prosecco, or a crisp white wine like Sauvignon Blanc, which complements the salty richness of the roe while cutting through the creaminess of the crème fraîche. Best served cold or at room temperature, it’s an elegant, crowd-pleasing dish that effortlessly combines sophistication with simplicity.

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Here are some Frequently Asked Questions (FAQ) about lumpfish roe on blinis with crème fraîche :

FAQ 1 : What is lumpfish roe and how does it differ from other types of caviar?

Lumpfish roe comes from the lumpfish species found in cold Atlantic waters. It has a slightly salty, briny flavor with a crunchy texture. Unlike premium caviars like sturgeon roe, lumpfish roe is more affordable and accessible, making it a popular choice for everyday occasions or those looking to explore caviar without the hefty price tag.

FAQ 2 : How should lumpfish roe be stored before serving?

Lumpfish roe should be kept refrigerated at all times. Once opened, it’s best consumed within a few days for optimal freshness and flavor. To preserve its quality, store it in an airtight container.

FAQ 3 : Can I prepare the blinis ahead of time?

Yes, blinis can be made in advance. Simply cook them, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Before serving, warm them gently in a pan with a bit of butter to restore their soft texture.

FAQ 4 : What can I use as a substitute if I don't have blinis?

If you don’t have blinis, you can use small slices of toasted baguette, crackers, or even potato pancakes (latkes) as a base. The idea is to have a sturdy yet soft platform to hold the toppings.

FAQ 5 : Is there a substitute for crème fraîche?

If you can’t find crème fraîche, you can substitute it with sour cream or Greek yogurt. Both offer a similar tangy creaminess, although crème fraîche has a richer, silkier texture.

FAQ 6 : What can I serve with lumpfish roe on blinis to enhance the dish?

This appetizer pairs beautifully with accompaniments like finely chopped red onion, chives, capers, or a squeeze of lemon juice. A glass of Champagne, sparkling wine, or a crisp white wine like Sauvignon Blanc also complements the dish nicely.

FAQ 7 : What other dishes can I make with lumpfish roe?

Besides serving on blinis, lumpfish roe can be used to garnish deviled eggs, canapés, sushi, or even pasta dishes. It’s also great on top of buttered toast or mixed into creamy dips for an extra burst of flavor.