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Caviar and Garnish
Ingredients:
10 oz.
1 tbsp.
1 tbsp.
1 tbsp.
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Caviar
hard-boiled egg
parsley - chopped
shallots - minced
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Preparation:
Place these ingredients aside for plating of dish after making potato blinis.
Potato Blini
Ingredients:
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1 lb.
2 tbsp.
2-3 tbsp.
2
1 each
To taste
To taste
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Yukon Gold potato (skin on)
all-purpose flour
crème fraiche (room temperature)
large eggs
large egg york
Kosher salt
white pepper |
Preparation:
In small pot with cold water, cook the potato by bringing the water to a boil. Reduce heat to simmer and simmer until tender, about 1 hour.
Peel the potato and press through a fine sieve. Weigh out 9 oz. of potato puree and combine with all-purpose flour using a whisk.
Whisk 2 tbsp. of crème fraiche with 1 egg and until batter is smooth. Whisk in the second egg until batter is smooth again. Add large egg yolk and continue to whisk. If needed, add 1 tbsp. of crème fraiche for proper consistency. Season with salt and white pepper.
Cook batter on 350 degree skillet like a small sized pancake. Yields about 12 small blinis.
Plating Suggestion
Use photo as a guideline. Place caviar in small glass dish and seat inside crushed ice to keep chilled. Serve potato blinis in a small stack alongside chopped boiled egg. Further garnish with a smear of crème fraiche topped with chives and parsley sprigs. This dish is best enjoyed with a nice glass of sparkling Champagne.
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