🎥 How to make Potato Blinis and Caviar | HD

Directions 📝

**30 Minutes Before the Class**

1. Place the potatoes in a small sauce pot and cover with water by at least an inch.  Add a pinch of kosher salt and bring to a boil over high heat. Once boiling, lower the heat to maintain a gentle simmer.

2. Simmer the potatoes until they’re very tender and easily pierced with a knife, about 25 minutes.

HOW TO MAKE 🔪

1. Preheat your oven to 200F. Line a sheet tray with aluminum foil.
2. Remove the creme fraiche, eggs, and egg yolks from your refrigerator and set aside to temper.
3. Meanwhile, slice the chives.
4. Use a large spoon to transfer the potatoes to a kitchen towel. Use the towel to peel the potatoes while they’re hot. Pass the peeled potatoes through a ricer into a mixing bowl.  Measure out two packed cups of riced potato and return to the mixing bowl, discarding any extra potato.
5. Use a wooden spoon to mash the warm potatoes to create a paste. Slowly add the whole eggs and use a spoon to whip until incorporated. Add the egg yolks and continue to whip until creamed and smooth. Season with a pinch of Balinese Truffle Salt.
6. Slowly add the flour and mix until combined.  Stir in 2-3 tablespoons of milk to reach the desired batter consistency.
7. In a large nonstick pan over medium-low heat, melt a small slice of butter until sizzling. Add small spoonfuls of blini batter and cook until the pan side is golden brown.  Flip and cook the rest of the way through.
8. Transfer the cooked blinis onto the foil-lined sheet tray and cover with a kitchen towel as you finish the remaining blinis. Just before serving, remove the towel and place the blinis in the oven to warm.
9. Now, plate up that beautiful spread with the caviar flight, sliced chives, pickled shallots, and the remaining creme fraiche all alongside those delicious, warm potato blinis.  Follow along and enjoy those delicate potato blinis and garnishes alongside that flight of caviar.