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Categories: Appetizers, Fish and shellfish

Blini with Caviar

The pitchmen and infomercials rise up in such force at holiday time that it seems you could stock a kitchen entirely with their beguiling but useless gizmos. The worst part is that all that rubbish obscures the tools that are ... Read more

Total time: 1 hour | Makes 32 blini
  • 1 pound boiling potatoes, preferably Yukon Gold
  • 2 tablespoons flour
  • 2 tablespoons creme fraiche, room temperature
  • 2 eggs
  • 1 egg yolk
  • Coarse salt
  • Freshly ground white pepper
  • 1 ounce sevruga caviar (more or less according to taste and budget)

Step 1Place potatoes in pot, cover by 2 inches with cold water and bring to a boil. Reduce heat to simmer and cook until tender, about 25 minutes. Drain.

Step 2While still warm, peel potatoes and pass them through tamis. Weigh out 9 ounces of resulting puree (about 1 3/4 cups, packed). Working quickly, whisk flour into potatoes, then whisk in creme frai^che. Add 1 egg, whisking batter until smooth. Add second egg, and then yolk, whisking until smooth. Batter should fall from whisk in thick stream but hold its shape. Add a little more creme frai^che if batter is too thick. Season with salt and pepper to taste.

Step 3Heat nonstick pan over medium-low heat. Spoon 1/2 tablespoon of batter into skillet for small blini, more for larger blini as desired. Cook 2 minutes, flip and continue cooking another minute or until done. Blini should be golden brown. Keep warm while you make successive batches.

Step 4Serve immediately, topped each with a dollop of caviar.

Each blini:
19 calories; 28 mg sodium; 29 mg cholesterol; 1 gram fat; 2 grams carbohydrates; 1 gram protein; 0.10 gram fiber.
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