Potato Pancakes With Caviar Recipes

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POTATO BLINI WITH CAVIAR



Potato Blini with Caviar image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 1/2 cups mashed potatoes
1 1/2 teaspoons prepared horseradish
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/2 cup sour cream
1 tablespoon fresh dill, finely chopped
1 (2-ounce) jar red or black lumpfish caviar (recommended: Romanoff Moorehouse), divided

Steps:

  • Heat oven to 200 degrees F.
  • Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
  • Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
  • In a small bowl, stir together sour cream, remaining horseradish, and dill.
  • Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.

EASY BLINI (RUSSIAN PANCAKE)



Easy Blini (Russian Pancake) image

I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!

Provided by Happykat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 17m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¾ cup milk
2 tablespoons milk
1 large egg
1 tablespoon melted unsalted butter
1 tablespoon unsalted butter

Steps:

  • Combine flour, salt, and baking powder in a bowl.
  • Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g

POTATO PANCAKES WITH CAVIAR



Potato Pancakes With Caviar image

Make and share this Potato Pancakes With Caviar recipe from Food.com.

Provided by Manami

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 large baking potatoes (2 lbs)
2 extra-large eggs, lightly beaten
1 medium onions or 1 large onion, grated
6 tablespoons flour
2 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup creme fraiche or 1/2 cup sour cream
4 ounces good black caviar or 4 ounces salmon roe
6 tablespoons clarified butter (see note)

Steps:

  • Peel the potatoes and grate them lengthwise.
  • Place them in a colander or kitchen towel and squeeze out as much liquid as possible.
  • Combine the potatoes in a bowl with the onion, egg, flour, salt and pepper; mix well.
  • Melt 2 tablespoons of clarified butter in a skillet.
  • Drop a heaping tablespoon of the potato mixture into the sizzling butter.
  • Flatten with spatula and cook for 2 minutes.
  • Turn, flatten again, and cook for another 2 minutes, until crisp of the outside and golden brown.
  • Serve the pancakes hot from the skillet with a dollop of créme fraiche or sour cream and a teaspoon of caviar.
  • *Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon of any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

Nutrition Facts : Calories 369.6, Fat 24.4, SaturatedFat 13.3, Cholesterol 250.6, Sodium 1051.2, Carbohydrate 29.5, Fiber 2.3, Sugar 1.9, Protein 10.5

POTATO PANCAKES WITH CAVIAR



Potato Pancakes with Caviar image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

4 large baking potatoes (2 pounds)
2 extra-large eggs, lightly beaten
6 tablespoons flour
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons clarified butter (see note)
1/2 cup creme fraiche or sour cream
100 grams good caviar or salmon roe (less than 4 ounces)

Steps:

  • Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
  • Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
  • Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

POTATO PANCAKES WITH GRAVLAX AND DILL



Potato Pancakes with Gravlax and Dill image

When each ingredient is used in moderation, a notoriously high-fat treat becomes a sensible indulgence. These tiny potato pancakes are baked, not fried, then topped with low-fat sour cream, gravlax, and dill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen pancakes

Number Of Ingredients 9

1 small yellow onion (about 5 ounces), peeled and grated on the large holes of a box grater
3 Yukon gold potatoes (about 1 pound), peeled and grated on the large holes of a box grater
1 tablespoon chopped fresh dill, plus sprigs for garnish
1/2 teaspoon salt
Pinch of freshly ground black pepper
1 large egg white
4 ounces gravlax
1/4 cup reduced-fat sour cream
Olive-oil, cooking spray

Steps:

  • Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
  • Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
  • Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.

Nutrition Facts : Calories 74 g, Cholesterol 8 g, Fat 2 g, Fiber 1 g, Protein 5 g, Sodium 159 g

TINY PANCAKES FOR CAVIAR



Tiny Pancakes For Caviar image

Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these pancakes with caviar. Unlike regular blini, they do not need yeast, so they take only a few minutes to rustle up. I think of them as potato pancakes, but actually they use only a little potato starch, not real potatoes. They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty. (Try them with sour cream and lox.)

Provided by Nigella Lawson

Categories     appetizer, side dish

Time 15m

Yield 24 2-inch pancakes

Number Of Ingredients 9

1/4 cup potato starch
1/2 cup all-purpose flour
Pinch of salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg
1 tablespoon melted butter, more for greasing griddle
Caviar and sour cream for serving

Steps:

  • In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
  • Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 0 grams, TransFat 0 grams

POTATO PANCAKES WITH PRESSED CAVIAR AND RED ONION



Potato Pancakes With Pressed Caviar and Red Onion image

Provided by Molly O'Neill

Categories     quick

Time 30m

Yield 24 pancakes

Number Of Ingredients 8

2 large baking potatoes
2 egg whites
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
Freshly ground pepper to taste
Safflower oil for frying
6 tablespoons pressed caviar
1/4 cup finely slivered red onion

Steps:

  • Peel the potatoes; then shred them. Drain potatoes to remove excess liquid. In a bowl, combine the potatoes with the egg whites. Add the flour and salt and pepper, and toss to mix well. Pour 1/8 inch of oil into a large skillet, and heat over medium-high heat until hot.
  • Press 1 tablespoon of the potato mixture to form each pancake. Working in batches, add the pancakes to the oil, and fry until golden brown, about 30 seconds a side. Remove the pancakes from the oil with a slotted spatula, and place on paper towels to drain. Spread 3/4 teaspoon of the pressed caviar over each pancake, and sprinkle with a few of the slivered onions before serving.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 106 milligrams, Sugar 0 grams

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE



Scallops With Potato Pancakes With Caviar Sauce image

Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut.

Provided by Manami

Categories     Potato

Time 1h20m

Yield 10 First Course Servings

Number Of Ingredients 19

1 lb baking potato, peeled
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup grated onion
salt
vegetable oil, for frying
1 1/2 cups champagne
9 black peppercorns
3 fresh thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 teaspoon fresh lemon juice
1 1/2 tablespoons creme fraiche
3/4 cup cold unsalted butter, cut into tablespoons
1 ounce caviar
salt
vegetable oil, for frying
20 medium sea scallops (1 pound)
2 tablespoons minced chives

Steps:

  • PREPARE THE PANCAKES:.
  • Coarsely shred the potatoes and squeeze out any excess liquid.
  • Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
  • Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
  • In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
  • Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
  • Lower the heat if the pancakes brown too quickly and add more oil if necessary.
  • Transfer the pancakes to a baking sheet and sprinkle with salt.
  • PREPARE THE SCALLOPS & CAVIAR SAUCE:.
  • Preheat the oven to 325°F
  • In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
  • Strain the sauce into another small saucepan.
  • Stir in the creme fraiche and bring to a simmer over moderate heat.
  • Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
  • Stir in the caviar and season lightly with salt.
  • Cover the sauce and keep it warm.
  • Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
  • Season the scallops with salt and add half of them to the skillet.
  • Cook over high heat until richly browned, about 1 1/2 minutes per side.
  • Transfer to a plate and keep warm while you cook the remaining scallops.
  • Rewarm the potato pancakes in the oven.
  • Arrange the pancakes on a platter and set a scallop on each one.
  • Add the chives to the caviar butter sauce and spoon over the scallops.
  • Serve right away.
  • MAKE AHEAD:*.
  • The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.

Nutrition Facts : Calories 243.4, Fat 15.9, SaturatedFat 9.6, Cholesterol 83.5, Sodium 86, Carbohydrate 13.8, Fiber 1, Sugar 1, Protein 5.8

AMERICAN CAVIAR WITH CRISPY YUKON GOLD POTATO PANCAKES



American Caviar with Crispy Yukon Gold Potato Pancakes image

Provided by Bruce Aidells

Categories     Cake     Fish     Onion     Potato     Appetizer     Fry     Super Bowl     Lemon     Fall     Winter     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 16

Number Of Ingredients 10

1 pound Yukon Gold potatoes, peeled
1 large egg
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil (for frying)
1/4 cup crème fraîche*
1/4 cup finely chopped red onion
2 ounces American sturgeon caviar

Steps:

  • Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
  • Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
  • Top pancakes with crème fraîche, red onion, and caviar; serve.
  • *Available at some supermarkets and at specialty foods stores.

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