Boil the whole, unpeeled russet potato
until completely cooked, 45 to 50 minutes.
Drain and while still hot, peel and pass
through a potato ricer.
Measure out 2 cups loosely riced potato.
In a mixing bowl, combine the potato,
flour, creme fraiche, eggs, and egg white, and mix thoroughly.
Season with 1/2 teaspoon salt and 1/2
Spoon enough of the batter onto a
preheated, nonstick griddle to make a blini which is 3 inches in
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.
Heat the creme fraiche over low heat
until warm in a small saucepan.
Remove from the heat and fold in the
onion, and season to taste with salt and pepper. Then, set aside.
Have 8 large plates ready. Spoon a small
amount of the sweet onion cream on the center of each plate.
Arrange 2 blini on each plate, and layer
each blini with a slice of salmon.
Top with frisee and lightly drizzle with
Sprinkle the chives around the rim of