Smoked Salmon with Potato Blini

Smoked Salmon with Potato Blini


Serve: 8
  • 16 slices smoked salmon
  • 1 large russet potato, at least 3/4 pound, to yield 2 cups loosely riced potato

  • 2 large eggs, plus 1 large egg white

  • 1/4 cup finely chopped red onion

  • 2 tablespoons all-purpose flour

  • 1 cup creme fraiche

  • 1 cup frisee

  • 11/2 tablespoons minced fresh chives

  • Chive oil for drizzling on frisee lettuce

  • Freshly ground pepper and kosher salt



  1. Boil the whole, unpeeled russet potato until completely cooked, 45 to 50 minutes.

  2. Drain and while still hot, peel and pass through a potato ricer.

  3. Measure out 2 cups loosely riced potato.

  4. In a mixing bowl, combine the potato, flour, creme fraiche, eggs, and egg white, and mix thoroughly.

  5. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  6. Spoon enough of the batter onto a preheated, nonstick griddle to make a blini which is 3 inches in diameter.

  7. Cook over medium heat until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second side. Makes 16 blini.

  8. Heat the creme fraiche over low heat until warm in a small saucepan.

  9. Remove from the heat and fold in the onion, and season to taste with salt and pepper. Then, set aside.

  10. Have 8 large plates ready. Spoon a small amount of the sweet onion cream on the center of each plate.

  11. Arrange 2 blini on each plate, and layer each blini with a slice of salmon.

  12. Top with frisee and lightly drizzle with chive oil.

  13. Sprinkle the chives around the rim of each plate.

More about Smoked Salmon Recipes

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