Potato Blini | TCV

This is a great appetizer to make and it is very versatile. This is just one way of making it so don't limit yourself to just this recipe!
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Potato Blini:
- Yukon Gold Potatoes (200g)
- AP Wheat Flour (8g)
- Pastry Flour (8g)
- Salt (4g)
- Baking Powder (2g)
- Creme Fraiche (56g)
- Eggs (100g)
Lemon Garlic Aioli:
- Lemon Juice (20g)
- Lemon Zest (5g)
- Garlic (3 Cloves)
- Mayo (200g)
- Salt (½ Tsp)
- Olive Oil (½ Cup)
Avocado Puree:
- Avocado (3 Avocados)
- Olive Oil (½ Cup)
- Ascorbic Acid (3g)
- Salt (3g)
Crab Mixture:
- Crab Meat (1 Cup)
- Lemon Garlic Aioli (1 Tbsp)
- Dijon Mustard (½ Tbsp)
Instructions:
Cover potatoes in a pot with water and bring to a boil. Cook until fork tender
Temper the creme fraiche and eggs to room temp.
While the potatoes are cooking in a bowl combine all the dry ingredients.
Once potatoes are cooked, peel the potatoes and pass it through a fine sieve.
Add the creme fraiche with the potatoes while still hot with a spatula.
Combine potatoes, dry ingredients, and eggs and mixture with spatula.
Store in a squeeze bottle or piping bag.
For the aioli and the puree just combine the ingredients in a blender and blend.
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[@prototypeplayscs]

Omg I tried this and it was so good. The recipe is like wow.

[@theculinaryvault9797]

Thanks prototype! Let me know how you like my other recipes!