Blinis
1 pound Yukon Gold potatoes, scrubbed

3 large egg yolks, room temperature


1 large egg, room temperature


½ cup sour cream, room temperature


¼ cup all-purpose flour


1½ teaspoon kosher salt


½ teaspoon finely ground black pepper


¼ teaspoon baking soda


¼ teaspoon ground nutmeg


2 tablespoons unsalted butter, melted, slightly cooled

1. Step 1
Preheat oven to 425°. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60–70 minutes. Let cool slightly. Reduce oven temperature to 200°.
Step 2
Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.
Step 3
Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.
Step 4
Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1” apart. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds. Gently flip and cook until other sides are golden brown, about 1 minute, (if you flip too early, it will fallapart; I use a fork to flip once it is cooked through). Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before). Repeat with remaining batter, wiping out skillet between batches and brushing with more butter. Blini recipe thank you to Bon Appetit.

Assemble:

Top freshly cooked blini, (recipe below), with crumbles of your favorite smoked fish, 

add a dollop of crème fraîche (mixed with horseradish if you like a kick), sprinkle chopped chives or micro-greens.

Eat warm. Voila, holiday magic at the table!

Happy holidays from all of us at Stick & Ball!

If you make the dish, we would love it if you tag us on Instagram @stickandball + #stickandball

xx