Potato Blinis with Herb Cream and Roe
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Adam Price
TV chef & cookbook author
Blinis and New Year's Eve are two things that go hand in hand. But instead of the traditional ones, you can try your hand at potato blinis, which make the perfect appetizer for New Year's Eve.
Here, crispy potato blinis are served with a delicious herb cream, spinach with a hint of garlic, and your favorite roe or smoked salmon on top.
Since the filming of this video, the Minister of Fisheries has announced a ban on targeted fishing for cod in 2025. To support the cod population, Adam recommends choosing an alternative to cod roe. This could well be smoked salmon, another type of roe, or even caviar.
Servings
: 4
servings
Ingredients
3
tbsp
Greek yogurt
3
tbsp
38% creme fraiche
2
tbsp
dill
2
tbsp
scallions
2
tbsp
flat-leaf parsley
1
lemon
2
baking potatoes
1
egg
salt and pepper
500
g
spinach - rinsed and ready to use
2
cloves
garlic
olive oil
lumpfish roe, caviar, salmon or trout roe - or the best smoked salmon you can find
Avoid screen shutting off
Instructions
Herb cream
Step 1/2
Mix Greek yogurt and creme fraiche together with salt and pepper, lemon juice and perhaps a little grated lemon zest.
Step 2/2
Finely chop dill, parsley and scallions and add to the cream. Taste and adjust. Chill the cream.
Filling
Step 1/4
Sauté a little grated garlic in olive oil over low heat.
Step 2/4
Add the spinach. Let it wilt.
Step 3/4
Season with salt and pepper and taste. Drain any excess liquid.
Step 4/4
Leave it in the pan so it stays warm.
Blinis
Step 1/4
Grate the potatoes on the coarse side of a grater. Wring out the liquid.
Step 2/4
Season with salt and pepper and mix in eggs.
Step 3/4
Heat oil and butter in a pan. Form flat pancakes from the potato mixture and fry them over medium heat. They should take on good color and hold together before you try to turn them with a spatula.
Step 4/4
Turn them and fry further on the other side. They should be nicely golden and cooked through.
Plating
Step 1/2
Plate one potato blini per person, add a little spinach on top, then a few spoonfuls of herb cream and finally some generous spoonfuls of roe or slices of smoked salmon.
Step 2/2
Serve while the blinis are still crispy and warm.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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