Potato Blinis topped with Keta Ikura


This dish is made by frying potato pancakes in butter until they are crispy on the outside and soft on the inside. Once the potato blini is cooked, it is topped with crème fraiche and Keta ikura, which is a type of salmon roe that adds a burst of flavor to the dish. The combination of the crispy potato blini and the salty Keta ikura creates a perfect balance of flavors that will leave your taste buds wanting more. Try this dish today and you won't be disappointed!

Ingredients for the potato blini

[[ recipeID=recipe-8lmi03h1u, title=Potato Blini topped with Keta Ikura ]]

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Chef Nicole outside in front of a water source and forest


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.

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