Best 11 Potato Blini With Caviar Recipes

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Embark on a culinary journey with our delectable potato blini, a delightful appetizer or side dish that combines the earthy flavors of potato with the luxurious decadence of caviar. These savory pancakes, originating from Russian cuisine, boast a tender, fluffy interior and a crispy exterior, making them an irresistible treat. Alongside the classic potato blini with caviar, we present enticing variations such as the beetroot blini, a vibrant and colorful rendition, and the zucchini blini, a lighter and refreshing option. Each recipe offers unique flavor profiles, ensuring there's a blini to suit every palate. Whether you're hosting a brunch, planning a special occasion meal, or simply seeking a delightful snack, our potato blini recipes will elevate your culinary repertoire and leave you craving more.

Let's cook with our recipes!

POTATO BLINI WITH CAVIAR



Potato Blini with Caviar image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 1/2 cups mashed potatoes
1 1/2 teaspoons prepared horseradish
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/2 cup sour cream
1 tablespoon fresh dill, finely chopped
1 (2-ounce) jar red or black lumpfish caviar (recommended: Romanoff Moorehouse), divided

Steps:

  • Heat oven to 200 degrees F.
  • Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
  • Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
  • In a small bowl, stir together sour cream, remaining horseradish, and dill.
  • Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.

CHIVE BLINI WITH CAVIAR AND CREME FRAICHE



Chive Blini with Caviar and Creme Fraiche image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 50 (1-inch) pancakes

Number Of Ingredients 9

1 cup buckwheat flour
1 egg
2/3 cup milk
2 tablespoons butter, melted and separated
1 teaspoon chives, finely diced
1 pinch salt
1 tablespoon butter
1 cup creme fraiche
1-ounce caviar of your choice

Steps:

  • In a medium sized mixing bowl, combine flour, egg, milk, 1 tablespoon butter, chives, and salt. Whisk just until ingredients come together. Cover the bowl with plastic wrap and set aside for 1 hour. Set a medium nonstick pan over low heat and brush with melted butter. Pour approximately 1 teaspoon of the batter into the pan, and repeat leaving some space between pancakes. When bubbles appear on the surface of the pancakes (about 1 to 2 minutes), flip them over with a spatula. Continue cooking for 1 minute more or until the pancakes are golden brown on both sides.
  • Serve with a tiny dollop of creme fraiche and an even tinier dollop of the caviar of your choice (paddle fish, hackleback, golden whitefish and tobiko all work well.)

POTATO BLINIS



Potato Blinis image

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

Provided by Claire Saffitz

Categories     Bon Appétit     Pancake     Potato     Sour Cream     Hors D'Oeuvre     Appetizer     New Year's Eve

Yield Makes about 30

Number Of Ingredients 12

1 pound Yukon Gold potatoes, scrubbed
3 large egg yolks, room temperature
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup all-purpose flour
1 1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, melted, slightly cooled
Special Equipment
A food mill or potato ricer

Steps:

  • Preheat oven to 425°F. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60-70 minutes. Let cool slightly. Reduce oven temperature to 200°F.
  • Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.
  • Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.
  • Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1" apart. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds. Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before). Repeat with remaining batter, wiping out skillet between batches and brushing with more butter.

SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR



Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 servings

Number Of Ingredients 13

2 large sweet potatoes, peeled and cut into 2-inch pieces
2 tablespoons honey
4 tablespoons unsalted butter, softened, plus 2 ounces
1 cup milk
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup creme fraiche
2 ounces caviar, your choice
1/2 pound gravlax or other cured salmon, sliced thinly
Dill sprigs, for garnish

Steps:

  • Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
  • Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
  • To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

BLINI WITH CAVIAR AND YOGURT TOPPING



Blini With Caviar and Yogurt Topping image

After making these blini, I always have a little of the topping left over; I use it for sandwiches. Don't use expensive caviar here -- lumpfish is fine.

Provided by Martha Rose Shulman

Categories     appetizer

Time 10m

Yield Enough to top one batch of blini

Number Of Ingredients 8

1/4 cup finely chopped red onion
1 1/4 cups drained yogurt
2 hard-boiled eggs, finely chopped
1 tablespoon minced chives
3 tablespoons black or red lumpfish caviar
Salt
freshly ground pepper
1 batch buckwheat blini

Steps:

  • Place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels.
  • Place the yogurt in a bowl, and stir in the onion, chopped eggs, chives and caviar. Season with salt and pepper. Refrigerate until ready to use.
  • Warm the blini in a low oven or in a microwave. Top each with a spoonful of the yogurt mixture and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 330 milligrams, Sugar 2 grams

RUSSIAN BLINIS WITH CAVIAR



Russian Blinis With Caviar image

Provided by Moira Hodgson

Categories     appetizer

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 10

1 1/2 cups milk
1 package granular yeast
1 1/2 cups unbleached white flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon sugar
4 eggs, separated
1/4 pound unsalted butter, melted
6 ounces red caviar
2 cups sour cream

Steps:

  • Scald the milk and set aside.
  • Dissolve the yeast in one-fourth cup warm water.
  • Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
  • Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
  • Whip the egg whites until they stand in stiff peaks and fold them into the batter.
  • Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
  • Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 456 milligrams, Sugar 5 grams, TransFat 0 grams

BUCKWHEAT BLINI WITH CAVIAR



Buckwheat Blini With Caviar image

The holidays present a number of opportunities to splurge, and New Year's Eve is the ultimate night for it. Though it may seem a cliché, the classic combination of blini and caviar is the perfect example - indulgent, elegant and delectable to the extreme. If you are hosting a small crowd for drinks (preferably Champagne or vodka with these), it's all you need to serve, though it also can be a sit-down first course. Preparation is simple: the blini are topped with a dab of crème fraîche, a spoonful of caviar and a drizzle of butter.

Provided by David Tanis

Categories     lunch, main course

Time 3h15m

Yield About 60 3-inch blini, 10 to 12 servings

Number Of Ingredients 12

1 package dry active yeast
1 teaspoon sugar
3 cups slightly warm milk
1 cup all-purpose flour
1 cup buckwheat flour
1/2 teaspoon salt
2 tablespoons melted butter
4 eggs, separated
6 ounces crème fraîche
1/4 pound (1 stick) melted butter, kept warm
At least 125 grams caviar or trout roe
2 tablespoons finely cut chives

Steps:

  • In large mixing bowl, dissolve yeast and sugar in 1 cup milk. Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
  • Combine remaining all-purpose flour, the buckwheat flour and salt. Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter. Whisk in melted butter. Cover bowl with plastic wrap. Leave at room temperature and let batter slowly double in size, about 2 to 3 hours. (The batter may remain at room temperature even longer if necessary.) You may also mix batter and refrigerate overnight. Bring to room temperature before proceeding with recipe.
  • When you are ready to cook blini, stir down batter, which will have become quite frothy. Beat egg yolks and whisk into batter. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter.
  • Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter. Cook for about 2 minutes, until bottom is well browned. Flip and cook 1 minute more. (Wait until surface is covered in bubbles before flipping.) Keep warm in a low oven. Serve with a dollop of crème fraîche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams

BLINI WITH SOUR CREAM AND CAVIAR



Blini with Sour Cream and Caviar image

Categories     Dairy     Fish     Appetizer     Cocktail Party     Quick & Easy     Fall     Winter     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 10

1/4 cup warm water (105-115°F)
1 (1/4-oz) package active dry yeast (1 1/4 teaspoons)
1 1/2 tablespoons sugar
1/2 cup sifted all-purpose flour (sift before measuring)
1/2 cup sifted buckwheat flour (sift before measuring)
1/4 teaspoon salt
1 cup whole milk, heated to warm (105-115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 large eggs, lightly beaten
Accompaniments: sour cream and caviar

Steps:

  • Preheat oven to 250°F.
  • Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
  • Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
  • Serve blini topped with sour cream and caviar.

YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR



Yukon Gold Potato Blini with Eggplant Caviar image

Impress dinner guests with this elegant potato blini appetizer from chef Thomas Keller's "The French Laundry Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen small blini

Number Of Ingredients 11

1 pound Yukon Gold potatoes
2 tablespoons all-purpose flour
2 to 3 tablespoons creme fraiche, at room temperature
2 large eggs
1 large yolk
Coarse salt and freshly ground white pepper
Eggplant Caviar, for serving (optional)
Roasted Pepper Salad, for serving (optional)
Sturgeon Salad, for serving (optional)
Creme fraiche mixed with chopped scallions, for serving (optional)
Fresh butter, for serving (optional)

Steps:

  • Place potatoes in a medium saucepan and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat; reduce heat to a simmer and simmer until potatoes are tender and easily pierced with the tip of a knife.
  • Drain and peel warm potatoes; press through a very fine mesh sieve. Immediately weigh out 9 ounces pureed potatoes and transfer to a medium bowl. Working quickly, whisk in flour and 2 tablespoons creme fraiche. Add 1 egg, whisking until batter is smooth. Add second egg, whisking until batter is smooth. Finally add the yolk; whisk until batter is smooth and well combined.
  • Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season with salt and pepper.
  • Heat an electric griddle to 350 degrees or a large nonstick skillet over medium-low heat. Working in batches and wiping griddle with a paper towel between each batch, spoon 1 to 1 1/2 teaspoons batter onto griddle or skillet for each pancake. Cook until bottoms are browned, 1 to 2 minutes. Turn and cook on second side until evenly browned with a small ring of white around the edges, about 1 minute. Transfer to a small baking sheet and keep warm. Serve immediately topped as desired.

BLINI WITH CAVIAR



Blini with Caviar image

These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees)
1 cup all-purpose flour
Coarse salt
1/2 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated
Garnish: Creme fraiche and salmon or trout roe

Steps:

  • Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
  • Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
  • Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.

YUKON GOLD POTATO BLINI



Yukon Gold Potato Blini image

Provided by Thomas Keller

Categories     Potato     Appetizer     Side     New Year's Day     Winter     Family Reunion     Party     Potluck     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 dozen small blini

Number Of Ingredients 6

1 pound Yukon Gold potatoes
2 tablespoons all-purpose flour
2 to 3 tablespoons crème fraîche, at room temperature
2 large eggs
1 large egg yolk
coarse salt and freshly ground white pepper

Steps:

  • Place the potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.
  • Peel the warm potatoes and press them through a tamis. Immediately weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.
  • Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraîche. Season to taste with salt and white pepper.
  • Heat an electric griddle to 350°F. Note, if you do not have a griddle, heat a large nonstick skillet over medium-low heat. Spoon between 1 and 1 1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.

Tips:

  • For the best results, use Yukon Gold or Russet potatoes. These varieties are high in starch and will produce a fluffy blini.
  • Make sure the potatoes are peeled and grated finely. This will help them cook evenly.
  • Don't overmix the batter. Overmixing will make the blini tough.
  • Heat a non-stick skillet over medium heat before cooking the blini. This will help prevent them from sticking.
  • Cook the blini for 2-3 minutes per side, or until they are golden brown and cooked through.
  • Serve the blini immediately with your favorite toppings. Some popular toppings include caviar, smoked salmon, sour cream, and chives.

Conclusion:

Potato blinis are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be topped with a variety of ingredients to suit your taste. Whether you are looking for a simple snack or a more elaborate meal, potato blinis are sure to please.

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