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These small potato blinis are just right for an elegant homemade appetizer. Their soft, light texture makes the perfect base for fancy toppings.
I make these blinis whenever friends come over. The first time I whipped them up was for an impromptu New Year's Eve gathering, and they've been a must-have at my appetizer spreads ever since.
Ingredients
- For the blini mixture
- Potatoes: 200 g of steamed potatoes mashed with a fork. They create the ideal consistency.
- Flour: 40 g to bind everything together.
- Baking powder: A pinch to add fluffiness.
- Egg: 1 to build structure.
- Milk: 2 tablespoons to adjust thickness.
- Garlic powder: 1 teaspoon to boost flavor.
- Salt and pepper: Season to your liking.
- Neutral vegetable oil: For cooking.
- For serving
- Thick cream: Adds creaminess.
- Smoked trout: For a rich, fancy touch.
- Chopped dill: Pairs wonderfully with fish.
- Five-peppercorn mix: For a spicy kick.
- Organic lemon zest: Brings brightness and tang.
Step-by-step guide
- Get the potatoes ready:
- Clean and peel the potatoes, then steam them until soft. Steaming works best as it keeps them from getting waterlogged. Let them cool enough so you can handle them comfortably.
- Mix the batter:
- Mash the warm potatoes with a fork until smooth with no lumps. Gently fold in the beaten egg, flour and baking powder. Then add milk, garlic powder and a teaspoon of oil. Sprinkle with salt and freshly ground pepper. Stir until you've got a smooth batter that's neither too runny nor too thick.
- Let the batter rest:
- Give the batter a 10-minute rest. This key step lets the flour soak up moisture and allows the baking powder to work, making your blinis fluffier.
- Cook the blinis:
- Heat a pan over medium-high heat and add plenty of oil. Make sure the pan's hot before you start. Using a tablespoon, drop small mounds of batter into the pan, leaving space between each. Don't overcrowd the pan so they're easier to flip.
- Finish cooking:
- Let the blinis cook for 2-3 minutes until golden on the bottom. Carefully flip them with a spatula and cook another 1-2 minutes. They should be golden on both sides and cooked through.
- Plate and serve:
- Put the blinis on a serving plate. Top each one with a small spoonful of thick cream, a piece of smoked trout, some lemon zest, a bit of chopped dill, and finish with a grind of five-peppercorn mix.
Potato is truly the star ingredient here. I remember finding this version during a trip to Eastern Europe where blinis are part of their food tradition. My family now loves them and always asks for them during our get-togethers.
Storage
These blinis stay good in the fridge for 2-3 days in an airtight container. To warm them up, pop them in the microwave for a few seconds or better yet, heat them quickly in a pan to bring back their slightly crispy texture. You can also freeze them after cooking. Separate them with parchment paper sheets before putting them in a freezer bag.
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Possible twists
For a more rustic take, keep the potato skins on if they're organic and well-washed. You can swap the smoked trout for smoked salmon, caviar, hummus, or mashed avocado for a vegetarian option. To make them even tastier, mix some chopped chives or grated cheese right into the batter.
Pairings and presentation
These blinis work great for a cocktail party with champagne or dry white wine. For an elegant display, arrange them on a platter with different toppings to give your guests a variety of flavors. They also make a light, sophisticated starter when served with a simple dressed green salad.
Frequently Asked Questions
- → How do I keep my blinis soft?
Their softness comes from properly mashed potatoes mixed with the right ratio of flour, egg, and milk. Letting the batter rest also helps make them extra airy.
- → Can I swap smoked fish for something else?
Absolutely! Smoked salmon, fish roe, or even grilled veggies can be tasty alternatives depending on your preference.
- → Which oil works best for cooking?
Stick to a neutral oil like sunflower or canola so it doesn’t overpower the flavor of the blinis.
- → Can I prepare blinis ahead of time?
Yes, you can make them a few hours before you need them. Keep them cool and reheat briefly on a skillet when it's time to eat.
- → How do I stop blinis from sticking to the pan?
Make sure the skillet is hot enough before adding the batter, and use a light layer of oil to avoid sticking. This also gives a nice, even cook.