Blinis
£5.00
4.82/5 · 38 reviews
Potato Waffles with Caviar and Crème Fraîche
Grate raw potato into eight small savoury waffles, then top each with 10g of crème fraîche and 2.5g of Oscietra Royal Caviar. The plan serves four people and uses one full 20g tin.
- Yield: 8 potato waffles
- Serving plan: 2 per person
- Caviar: 2.5g on each waffle
Ingredients and purchase plan
| Ingredient | Amount in the recipe | Pack to buy |
|---|---|---|
| Oscietra Royal Caviar | 20g | 1 x 20g Sampling tin |
| Crème Fraiche, Fresh, 170g | 80g | 1 x 170g pot |
| Floury potatoes | 600g before peeling | About 700g |
| Small onion | 60g, peeled | 1 |
| Large egg | 1 | 1 box |
| Plain flour | 30g | 1 bag |
| Neutral oil | 15ml, plus only what the appliance requires | 1 bottle |
| Fresh dill | 5g | 1 small bunch |
| Black pepper | 2 twists | From the cupboard |
Equipment
- Waffle maker suitable for savoury batter
- Box grater or food processor with grating disc
- Clean tea towel, colander and mixing bowl
- Digital scale, tablespoon and heatproof spatula
- Wire rack, serving board and clean caviar spoon
Make the potato waffles
- Preheat the appliance. Follow the waffle maker's current instructions for preheating and surface oil. Keep its hot plates clear while preparing the potato.
- Remove excess water. Peel and coarsely grate the potatoes and onion. Wrap them in the clean towel and squeeze over the sink until liquid stops running freely.
- Bind the mixture. Combine the grated vegetables with the egg, 30g flour, 15ml oil and pepper. Divide the mixture into eight equal portions by weight.
- Cook in matched batches. Place the number of portions that fit without joining. Close the lid and cook until the waffle releases cleanly, its outside is coloured and no raw potato remains at the centre.
- Keep the surface open. Transfer each cooked waffle to the wire rack rather than stacking it. Continue with the remaining portions.
- Finish eight plates or bites. Add 10g crème fraîche and 2.5g Oscietra to every waffle. Scatter the dill and serve two per person.
Check the centre, not only the grid marks
A deeply coloured pattern does not prove that the potato at the centre is cooked. Break open a waffle from the first batch and check that the centre is cooked. If it is wet inside, reduce the portion or extend the cook before using the same settings for the rest.
Waffle-specific fixes
- The mixture releases water: squeeze the grated potato more firmly and cook promptly after the egg and flour are added.
- The waffle sticks: allow it to set before lifting and use only the oil treatment allowed by the appliance instructions.
- The centre is raw: make thinner portions and cook longer at a setting that does not burn the outside.
- The first batch softens: keep it in a single layer on the rack; add the cold toppings only when all eight are ready.
Allergens and storage limits
The dish contains fish, milk, egg and wheat, including gluten. Check all exact packs and any waffle-maker cross-contact relevant to the guests. Cook the potato mixture through before serving. Keep the caviar and crème fraîche chilled according to their current labels until the waffles are plated. Add the cold toppings close to service and serve promptly. Use each ingredient's own pack instructions for unused portions.
Eight-piece portion and pack check
Eight waffles × 2.5g caviar uses 20g. Eight × 10g crème fraîche uses 80g, leaving 90g from a 170g pot. Four people each receive two waffles and 5g caviar in total. To serve eight at the same allocation, double the base ingredients, use 40g caviar and 160g cream.
On 12 October 2026 the linked available 20g Oscietra tin was £38 and the 170g cream pot £6. Those two purchased packs total £44 before the waffle ingredients and checkout charges. Keep the caviar chilled while cooking, let active heat settle on the base, then add the chilled toppings.
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