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.
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.