Waffled Potato Blini with Smoked Salmon

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.

Calories

240

Carbohydrates

13g

Protein

16g

Potassium

436mg

Fiber

3g

Sugar

12g

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

Direction

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.