Smoked Sockeye Salmon, Caviar and Blini Pancakes Recipe

Servings: 4

Ingredients:

• 36 Buckwheat Blini Pancakes (available from Farm 2 Market)
• 8 ounces Costarella Seafoods Smoked Wild Sockeye Salmon
• 1 ounce American Sturgeon Caviar
• 12 minced chives

Preparation:

1. Heat a large nonstick skillet over low heat. Spray the skillet with cooking spray.
2. Heat Blini Pancakes until warmed through. Then flip them to warm the second side, about 1 minute.
3. Let them rest on a sheet of tin foil until you have heated them all — they should be close to room temperature when you serve them.
4. Top each blini with a 1-inch square of Smoked Wild Sockeye Salmon, a small dollop of light sour cream or creme fraiche, a ¼ t of American Sturegon Caviar, and a sprinkling of cut chives.