Golden, crispy, and utterly irresistible, these Potato Blini with Crème Fraîche and Keta Ikura are a bite-sized indulgence perfect for any occasion. The buttery potato pancakes are fried until crisp on the outside and soft within, then topped with smooth crème fraîche and briny Keta Ikura salmon roe for a pop of rich, savory flavor.
The contrast of textures and the balance of salty, creamy, and crispy make this dish both elegant and comforting. Whether served as an appetizer, brunch bite, or festive holiday snack, this recipe proves that simple ingredients can create something truly special.
[[ recipeID=recipe-8lmi03h1u, title=Potato Blini topped with Keta Ikura ]]
AUTHOR PROFILE
Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
