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.
|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|
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.
In a small bowl, fold chopped salmon into the cream cheese and refrigerate until ready to serve.
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.
Top room-temperature potato blini with a dollop of salmon cream cheese and garnish with chopped chives.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf