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Patricia Williams
Executive Chef, Butterfield 81

Potato Blini
Adapted from Patricia Williams

Patricia serves these small blinis as an hors d¹ouevre with crème fraîche and caviar. Depending on your taste, anything from salmon roe to beluga is delicious!

Yield: 16 small pancakes

1 pound Idaho potatoes
2 Tablespoons flour
2-3 Tablespoons crème fraîche
2 eggs
1 yolk
Vegetable oil for cooking
Russian and Iranian caviar

Cut potatoes in even pieces when soft but not over cooked. Put through ricer. Whisk in flour
and then the crème fraîche. Add 1 egg at a time and finish with yolk. Batter should be the
same as pancake batter.

In a non-stick pan over medium-high heat, ladle in small pancakes and cook until golden
brown on both sides.

Click here for Cheese Expert Steven Jenkins' Cheese Recommendations

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