Ingredients
Blinis
- 500 g peeled russet potato
- 50 ml whole milk
- 3 Tbsp flour
- 3 each whole eggs
- 4 each egg white
- 3 Tbsp crème fraiche
- 400 g clarified butter
- salt, as needed
Instructions
- Cook the potato in salted water. After cooking, while still warm, peel and mash the potato with milk. Let cool.
- To the mashed potato, add salt, flour (with a spatula), whole eggs (one by one) and egg whites (not whipped), and the crème fraiche.
- Heat enough clarified butter in a nonstick sautéed pan to coat and when the butter is very hot, add some dough, and cook both sides very fast until it is a nice golden brown color.
- Serve with crème fraiche, smoked salmon, and caviar
