Patricia Williams
Executive Chef, Butterfield 81
NYC
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!
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.
