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500g dutch cream potatoes 2 tablespoons plain flour 3 tablespoons creme fraiche, at room temperature 2 large eggs 1 large egg yolk sea salt and freshly ground white pepper to taste
For the topping
½ cup creme fraiche ½ cup ocean trout roe Place the potatoes in a saucepan with cold water to cover by at least 5cm. Add 1 tablespoon of salt. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender. Peel the warm potatoes and press them through a coarse sieve with the back of a wooden spoon. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons creme fraiche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk. The batter should be dropping consistency. If it is too thick, add a little more creme fraiche. Season to taste with salt and white pepper. Heat a large non-stick skillet or AEG teppanyaki plate over medium-low heat. Spoon 1 dessert spoon of batter into the pan for each blini. Cook until the bottoms are golden, 1 to 2 minutes. Flip them to cook the second side, about 1 minute. Place in a low oven to keep warm until all of the batter is used. Wash the ocean trout roe with a little whisky. Serve the blini with dollops of creme fraiche and the roe (about 1 teaspoon each).