Blini Latke With Smoked Salmon Cream Cheese

The silky texture and buttery flavor of Yukon Gold potatoes make for rich yet delicate blini. Apt vehicles for a multitude of toppers, from the traditional creme fraiche and caviar to fig preserves and crumbled bacon, these bite-size potato cakes will become a go-to hors d’oeuvre. For firmer pancakes, place panfried blini in a 325-degree Fahrenheit oven for about 10 minutes.

Katherine Barreira

Blini Latke With Smoked Salmon Cream Cheese

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    1 1/2 pounds Yukon Gold potatoes (about 3 large), peeled and halved 4 ounces smoked salmon, roughly chopped
    1/4 cup all-purpose flour 6 ounces whipped cream cheese
    3/4 teaspoon salt chopped chives, for garnish
    1/4 cup sour cream canola oil, for frying
    2 large eggs


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      In a medium saucepan, add the potatoes and enough cold water to cover. Bring to a boil and cook until potatoes are fork tender, about 8 minutes. Drain and place cooked potatoes in the bowl of a food processor with the flour and salt; pulse to combine. Pulse in sour cream, then add eggs and process until batter is smooth and thick, about 10 seconds.

    • 2

      In a small bowl, fold chopped salmon into the cream cheese and refrigerate until ready to serve.

    • 3

      In a large skillet, heat 2 tablespoons of oil over medium heat. Working in batches, drop tablespoons of batter into the pan and cook until crisp and deep golden, 2 to 3 minutes. Flip, press lightly with spatula to flatten and cook about 3 minutes more. Transfer to a paper towel-lined rack to cool. Repeat with remaining batter and oil.

    • 4

      Top room-temperature potato blini with a dollop of salmon cream cheese and garnish with chopped chives.

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