Blini with Dill crème fraiche & Cooking Blog
19th July 2012By EmmaPhotography by Emma My first encounter with these bite-sized pillow-y morsels dates back prior to the turn of this brand new century. To an afternoon in early autumn in a suburb on the outskirts of Paris named Fontenay Sous Bois. It was a Friday or Saturday, the afternoon light long and low as it stretched across an autumn sky streaked red and gold. I’m standing in the kitchen, its window faced out over the narrow street. The kitchen tiles are cool under my bare feet and the laughter of the children playing in the backyard drifts in through the open French doors. We warm the blini and pile them high with toppings; salmon, caviar, soft French cheese. I will never cease to be surprised by the power of food to stir memories and to create them anew. Makes approx 50 blini Blini 1.
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