Fluffy Potato Pancakes with Smoked Salmon

Blini are usually made with buckwheat flour, topped with sour cream and caviar or smoked salmon. I like them even better made with mashed potato: the result is light and particularly delicious with salty salmon and crème fraiche, the french version of sour cream.


  • 1 lb. baking potatoes, such as russets
  • 2/3 cup heavy cream or crème fraiche
  • 3 eggs, separated
  • ¼ cup chopped fresh chives
  • 4 tablespoons unsalted butter
  • salt and freshly ground black pepper

To Serve

  • 1 lb. smoked salmon
  • 1 ¼ cups sour cream or crème fraiche
  • 1 small bunch of chives, chopped
  • 4 blini pans or 1 nonstick skillet and 4 ring molds


1.  Boil the potatoes until tender, then drain. Mash or sieve, then beat in the cream and egg yolks. Season with salt and pepper and beat in the chives.

2.  Beat the egg whites in a bowl until stiff buy not dry and fold into the potatoes.

3.  Heat four blini pans and add ½ tablespoon butter into each pan. Cook until browning and set, then flip over and cook for 1 minute more. Remove from the pans to a clean cloth and keep warm in the cloth.

4.  Repeat with the remaining butter and potato mixture. (if using a nonstick skillet and 4 ring molds, drop 4 tablespoons of the mixture into each mold. Cook as above, and repeat until all the mixture has been used)

5.  Serve the potato pancakes topped with crinkled smoked salmon, a dollop of sour cream or crème fraiche, and some sniped chives.

Serves 4