Potato Blini with Quail Egg and Caviar

There is a time for simple finger foods, and there is a time that calls for something a little extra. When such a time arrives, these little works of art made with tender potatoes, quail eggs and caviar definitely rise to the occasion.
Prep Time
Cook Time


  •  1 pound yukon gold potatoes, peeled and cut into 1-inch chunks
  •  3 yolks plus 1 whole egg, room temperature
  •  ½ cup sour cream, room temperature
  •  1 teaspoon Kosher salt
  •  ¼ teaspoon freshly ground black pepper
  •  ¼ cup all-purpose flour
  •  ¼ teaspoon baking soda
  •  2 Tablespoons Danish Creamery Butter, melted, plus more room temperature butter for spreading
  •  3 dozen quail eggs
  •  caviar, for serving
  •  chives, for serving


  • Place a steamer basket in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
  • Put potatoes in a even layer in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, about 20 minutes.
  • Meanwhile, whisk together egg yolks, egg, sour cream, salt and pepper. Set aside.
  • Pass potatoes through a ricer into a large bowl. Sprinkle flour and baking soda over top and mix until just combined. Make a well in the center and pour in egg mixture. Stir in a circular motion, starting from the center and working outward, until all of the potato mixture is incorporated and the batter is smooth.
  • Heat a large nonstick skillet over medium-low heat. Spread a thin layer of melted butter over the surface and dollop 1 tablespoon-sized portions of batter into skillet, an inch or so apart. Cook until golden brown and cooked through, 4-5 minutes per side.
  • Repeat buttering pan and cooking remaining batter. Keep warm on a sheet pan in the oven.
  • Brush pan with more butter and increase heat to medium-high. Crack 4-5 quail eggs into the hot pan, using a spatula to keep them separate, and cook for about 3 minutes, or until the whites are cooked but yolk is still runny. Transfer to a plate and repeat with remaining eggs.
  • To assemble, spread a warm blini with butter and top with a sunny side-up quail egg and dollop of caviar. Garnish with snipped chives.

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