Blinis is a small savoury pancake. There are different versions of blinis, this version is made with potatoes and served with a lumpfish roe. Blinis are a delicious appetizer. One advantage of them is that they can be made well in advance. Add some delicious toppings just before serving and you have a delicious starter. You can also top the blinis with sour cream and smoked salmon or caviar.
Potato Blinis with Lumpfish Roe
Ingredients
8pers
Boiled Potatoes
4pcs.Potato, medium
1.5lWater
1tbsp.Salt
Potato Blinis
4pcs.Eggs
1dlHeavy cream 38%
1tsp.Salt
100gButter, for frying
Lumpfish Roe Dressing
2pcs.Shallots
200gLumpfish roe
200gSour cream, 38 % fat
1tsp.Salt
Instructions
1
Cook the potatos
Peel the potatoes and add them to a pot with 1.5 litres of water. Cook the potatoes at 120 °C for 5 minutes. Add salt and let them simmer at 95 °C until tender. About 1 hour in total, depending on the size of the potatoes. Cool the potatoes. You can also use leftover potatoes from the previous day.
2
Mix the blinis batter
Grate the cooked potatoes finely. Add them to a bowl with the eggs, heavy cream, and salt. Mix well.
3
Fry the blinis
Add a little butter to a pan and set the temperature to 180 °C. Spoon batter into the pan - one tablespoon for each pancake. Cook for 2 minutes on each side. The batter should spread a little, to a thickness of about 5 mm. If it's too thick and doesn't spread, then add a little more cream. Repeat until all the batter is used.
4
Make the lumpfish roe dressing
Peel the onions and chop them as finely as you can. Mix the lumpfish roe, sour cream, onion, and salt in a bowl. Spoon the dressing onto each blini and serve.
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