Potato Blinis with Beet Cream Cheese

Rating: 2.50 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Potato blinis:

Beet cream cheese:


Potato blinis: Soften the potatoes, peel them and mash them finely with a potato ricer. Melt the yeast in the lukewarm milk, separate the eggs. Add the yolks to the mashed potatoes together with the yeast milk, flour and baking powder, season with salt, pepper and nutmeg and stir to a smooth dough. Beat the egg whites until stiff, fold them in and let the dough rise for about 30 minutes in a warm place with the lid closed.

Place a tablespoon of blini dough in the hot clarified butter and bake over medium heat until golden brown on both sides.

Beet cream cheese: dice beet as finely as possible, mix with horseradish and cream cheese. Season generously with salt and freshly ground pepper and fold in 2 tbsp. chive rolls.

Serve: While still lukewarm, arrange the blinis decoratively with the beet cream cheese and panchetta and sprinkle with chives.

New Year’s Eve Buffet: Potato blinis with beet cream cheese Tuna rolls with radish, wasabi cream fraiche and pickled ginger Crostini with spinach and quail fried egg Potato salad (from mother-in-law)

Our tip: Always use fresh chives whenever possible!

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