• Classic Russian blini (If using the linked recipe go heavy on the milk or add a little water to make them thin, add an egg, and a pinch of salt - they will cook very fast)
• 1/2 lb thinly sliced Smoked Salmon
• 1 container creme fraiche
• 1 oz tin Kaluga caviar
• chopped chives for garnish

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Warm blinis

carefully fold 2 ways, making a triangle

Top each triangle with a thin slice of smoked salmon, dollop of creme fraiche, a dollop of caviar, and sprinkle with chives.

ENJOY!

About Alex Rahmani:

I love to cook and host and have been doing so since way back. In high school, I would have friends over for home cooked meals and even hosted a pre-prom party where Women's Wear Daily came and interviewed the girls on their prom dress picks.

For this evening's get together, I chose to have an intimate group of friends over for a girls night in. It was the perfect occasion to serve two of my favorite things: caviar & champagne.

The menu was veggie & fish centric to cater to my mostly pescaterean friends but to also highlight that caviar was the star of the night. I set up a buffet style spread which lent itself to chill come and go as you please vibe. I made it my goal to incorporate caviar into each dish, and if not, at least the dish was made dippable. My thought was that everything should pair back to the delicious delicacy.

We can't forget that where there is a party, there are outfits and getting dressed up is half of the fun! In keeping with the caviar and champagne theme, the girls came dressed in rich browns, deep blacks, deep jewel tones and a touch of gold. I wore a shimmering ochre and gold colored kimono that mirrored a bubbling champagne flute.