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Smoked Salmon Potato Blini with Crème Fraiche and Caviar

By Chef Alex Chen

Makes 8 portions


1 Russet potato

1 tablespoon flour

1 egg

1 teaspoon creme fraiche

1 tablespoon finely chopped chives

salt and pepper to taste

small pinch of grated nutmeg

4 oz. of unsliced smoked salmon

1 oz. of Northern Divine caviar or small amount of salmon roe

100 g of creme fraiche

2 tablespoons whipping cream

1 sprig of dill, divided into 8 smaller fronds

1 tablespoon of unsalted butter



Pre-heat oven to 350 degrees.

Wrap potatoes in tin foil, bake in oven until soft. Once cooked, immediately remove skin from potatoes and discard. Mash potatoes quickly with a fork, or use a potato ricer.

In a medium bowl, whisk flour, egg, salt, pepper, 1 teaspoon of creme fraiche, and nutmeg into potatoes. Pass potato mixture through a strainer to remove all lumps. In a medium bowl, fold finely chopped chives into potato mixture. Scoop the potato mix into a piping bag, set aside.

Cut the smoked salmon into 8 equal square pieces, set aside. Whisk 100 g of creme fraiche with 2 tablespoons of whipping cream until peaks form; scoop whipped crème fraiche into a piping bag; refrigerate.

In a skillet, slowly melt a small amount of butter on low heat (do not burn). Gently pipe small dollops of the potato mix onto the pan (about the size of a “Twoonie”). Use your moistened hand to gently flatten the potato dollops to form blinis. Cook blinis for 1 minute on each side. Remove the blinis from heat and slightly pat dry with a paper napkin.

Place one piece of smoked salmon on top of each potato blini. Pipe a small dollop of creme fraiche on top of each piece of smoked salmon. Spoon a generous amount of caviar on top of the cremefraiche (the amount of caviar depends on your personal preference). Place a small frond of dill on top of the caviar.


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