Recipe Courtesy of Cooking.com.
Tiny pancakes known as blinis are the traditional accompaniment to caviar. These potato blinis are more delicate than the traditional buckwheat ones.
Facts per Serving
Calories: 369 Fat, Total: 23g Carbohydrates, Total: 33g
Cholesterol: 247mg Sodium: 172mg Protein: 12g
Fiber: 3g % Cal. from Fat: 56% % Cal. from Carbs: 36%
Cooking.com Tip: When serving caviar use an ivory or horn spoon. These spoons are made of non-reactive materials which will not affect the flavor of the caviar. Our horn spoon set comes with a knife for spreading butter and an elongated spoon for scooping the caviar.
- 1 pound small red potatoes
- 1/3 cup all-purpose flour
- 2 teaspoons cornstarch
- 2 whole eggs
- 1 egg yolk
- 1/2 cup milk
- Salt, freshly ground black pepper, and a pinch cayenne pepper
- 1/2 cup clarified butter for frying
- 1/2 cup creme fraiche or sour cream, at room temperature
- 1 to 2 ounces of your favorite caviar
- 1 Boil the potatoes in their skins until soft. Cool and remove the skins. Mash the potatoes with a potato masher or puree through a ricer. (Do not puree in the food processor.)
- 2 Beat the flour, cornstarch, eggs, yolk and milk into potatoes with a wooden spoon. Season with salt, pepper and cayenne. The mixture should be highly seasoned.
- 3 Heat half the butter in a heavy skillet over a medium flame. Drop spoonfuls of batter into the pan to form 2 inch pancakes. Fry the pancakes until golden brown, about 30 seconds per side. Add butter as necessary and drain the pancakes on paper towels.
- 4 Place a small dollop of creme fraiche on top of each pancake and top with a spoonful of caviar.