Chive Blini With Creme Fraiche, Quail Eggs, And Tarragon

Name: Chive Blini With Creme Fraiche, Quail Eggs, And Tarragon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Eastern European, European
Ingredients: 48 servings Chive Blini; 48 servings Coarse salt; 118 milliliters creme fraiche; 2 teaspoons Dijon mustard; 3 bunches fresh tarragon; 24 quail eggs; 57 grams trout or salmon roe; 6 scallions, cut into 1/2-inch pieces; 59 milliliters canola or vegetable oil

Chive Blini With Creme Fraiche, Quail Eggs, And Tarragon is a gluten free and pescatarian morn meal. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 26 calories, 1g of protein, and 2g of fat. This recipe serves 48. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up quail eggs, coarse salt, creme fraiche, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying.

Instructions

Prepare an ice-water bath; set aside.

Ingredients you will need

Water

Ice

Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)

Ingredients you will need

Water

Egg