Sweet Potato Blinis with Cured Salmon, Creme Fraich

Name: Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, peeled and cut into 2-inch pieces; 2 tablespoons honey; 4 tablespoons unsalted butter, softened, plus 2 ounces; 1 cup milk; 2 large eggs, lightly beaten; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/4 cup creme fraiche; 2 ounces caviar, your choice; 1/2 pound gravlax or other cured salmon, sliced thinly; Dill sprigs, for garnish

Servings: persons

2 large sweet potatoes, peeled and cut into 2-inch pieces
2 tablespoons honey
4 tablespoons unsalted butter, softened, plus 2 ounces
1 cup milk
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup creme fraiche
2 ounces caviar, your choice
1/2 pound gravlax or other cured salmon, sliced thinly
Dill sprigs, for garnish

1
Place prepared sweet potatoes in a medium saucepan and cover with water.
2
Add 1/2 teaspoon salt.
3
Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork.
4
Drain well and return to the saucepan.
5
Add the honey and 4 tablespoons of the butter and mash until smooth.
6
If possible, puree this mixture in food mill.
7
In a small bowl, combine the milk and eggs and stir in the sweet potato puree.
8
In another bowl, stir together the flour, baking powder, salt and cayenne.
9
Add the dry ingredients to the sweet potatoes and stir until just blended.
10
Melt the remaining butter and reserve.
11
Heat non-stick skillets over medium-heat and coat with some of melted butter.
12
Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts.
13
Turn once, cooking until golden and crisp, about 1 minute per side.
14
Transfer to a large baking sheet.
15
Repeat the process with the remaining butter and batter.
16
The pancakes can stand at room temperature for 2 hours.
17
Reheat in a 325 degree F. oven for 5 minutes before serving.
18
To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large sweet potatoes, peeled and cut into 2-inch pieces, 2 tablespoons honey, 4 tablespoons unsalted butter, softened, plus 2 ounces, 1 cup milk, and more.

Yes, Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions