Gluten-free potato blini with trout caviar and dill soured cream

Gluten-free potato blini made from potatoes, egg and potato starch, with dill soured cream and trout caviar. Finger food for New Year's Eve and the Christmas buffet, a classic among snacks.

At a glance

• Serves 4
• Prep time: 25 min
• Cooking time: 30 min
• Total time: 55 min
• Calories: 318 kcal per serving
• Protein: 13 g
• Fat: 20 g
• Carbs: 21 g

Ingredients

• 400g potatoes
• 2 eggs
• 20g potato starch
• 2 tbsp olive oil
• 1/2 unwaxed lemon
• 150g soured cream
• 100g trout caviar
• 1 pinch of salt
• 1 pinch of nutmeg
• 1/2 bunch of dill

Method

You’ll need: frying pan · saucepan · chopping board · knife · grater

1. Boil the potatoes in their skins in salted water for 20 minutes until cooked, peel them, press them through a potato ricer and leave them to cool.
2. Mix the potatoes, eggs, potato starch, salt and nutmeg into a dough you can shape.
3. Heat a little olive oil in a non-stick frying pan, drop in the dough a tablespoon at a time and flatten it. Fry the blini for 2 to 3 minutes on each side until golden brown, making 16 in total.
4. Chop the dill, grate a little lemon zest and stir both into the soured cream.
5. Let the blini cool briefly, add a dollop of dill soured cream to each and top with a little trout caviar.

Good to know

Blini with caviar are a festive classic in Russia. These are made from potato dough, so they're gluten-free, and they're just one bite in size. Trout caviar costs much less than sturgeon caviar and pops when you bite into it.

Swaps

Trout caviar → strips of smoked trout (not suitable in pregnancy, as it isn't heated here). Soured cream → skyr. Potato starch → buckwheat flour (stays gluten-free). Dill → chives.

Cooking tips

Let the riced potatoes cool, or the dough will be sticky. You can fry the blini 2 hours ahead and serve them lukewarm.

Storage

Cooked blini keep in the fridge for 1 day; warm them in the oven at 160 °C for 5 minutes and only then add the toppings.

Allergens

Contains fish, egg and milk; gluten-free, no nuts. Suitable for children; in pregnancy, avoid raw fish roe such as the trout caviar.

Frequently asked questions

How long do potato blini keep in the fridge?

Cooked blini keep in the fridge for 1 day; warm them in the oven at 160 °C for 5 minutes and only then add the toppings.