For this recipe, Food & Wine's Justin Chapple cooks a shredded potato mixture in a waffle iron until a crisp, golden blini forms, and then tops it with smoked salmon and a generous dollop of sour cream. Dill adds a double dose of freshness to the dish when mixed into the blini and used as a garnish, too. The blini make a satisfying breakfast or brunch—if you'd like, pair them with a glass of Champagne to take things to the next level.
Ingredients
- 2 pounds russet potatoes - peeled, coarsely shredded, and squeezed dry
- 1 medium onion, shredded
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped dill, plus more for garnish
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 3 tablespoons melted unsalted butter, plus more for brushing
- smoked salmon, for serving
- sour cream, for serving
Instruction
- Heat an 8-inch waffle iron and preheat the oven to 200°F. In a bowl, mix the potatoes, onion, eggs, flour, chopped dill, salt, baking powder and the 3 tablespoons of butter.
- Brush the waffle iron with melted butter; spread one-fourth of the potato mixture onto it. Close and cook on high until the blini is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potatoes. Serve topped with smoked salmon and sour cream, and garnish with dill.
