Ingredients
- 350 g cooked and peeled potatoes
- 50 g flour
- 3 eggs, separated
- 1 tsp baking powder
- 75 ml milk
- Salt, pepper and grated nutmeg to taste
- 1-2 tbsp neutral oil for frying
- 200 g Priess & Co trout caviar
- 250 g crème fraiche
- 1 small bunch of dill
Potato Blini with Trout Caviar
Total time: 50 min
Working time: 30 min
Number of people: 6
This receipe is a great classic with trout caviar.
The quantities below are sufficient for a generous starter for 6 people.
Method
Cut into chuncks and boil your peeled potatoes in lightly salted water. When tender, remove and drain, then mash them together with the egg yolks, the milk and the flour, the baking powder and the nutmeg.
Beat the egg whites with a pinch of salt until they form stiff peaks and fold them delicately into the batter.
Heat a bit of oil in a good, non-stick frying pan. When the pan is nice and hot, lower the heat to medium and spoon over a heaped table spoon of the batter, to form a thick little pancake. Pan-fry 2-3 minutes per side, until golden brown. If the blini are too dark, lower the heat to low. You can probably make two or three at a time in your pan.
Reserve the blini in a warm dish and dress them at the last minute with a teaspoon of crème fraiche, a teaspoon of trout caviar and a sprig of dill.