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Potato blinis with Cream & Truffles

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Image mise en avant illustrant la recette "Potato blinis with Cream & Truffles"

Peel and chop the potatoes, then cook them in water for about 15 minutes.

Mash the potatoes with 2 egg yolks, add salt and pepper. Add the milk to soften a little and then add the flour. If the mixture is too runny, add a little more flour.

Whisk the egg whites until stiff and gently fold them into the mashed potatoes.

Put 1 heaped teaspoon of the mixture in an oiled frying pan. Let it cook for a few minutes on each side and then leave to one side on a plate. The little blinis should be nicely golden.

Spread the bresaola slices on a baking sheet and bake in the oven at 200°C for 6 to 8 minutes.

Best served when everything has cooled.

Garnish with half a teaspoon of Isigny Sainte-Mère Truffle Cream, a piece of bresaola chip and a parsley leaf. Season to taste.

Image mise en avant illustrant la recette "Scallops with Cream & Truffles"
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Scallops with Cream & Truffles

30 minutes
30 minutes
4 servings


  • 250g potatoes
  • 2 eggs
  • A dash of milk
  • Olive oil
  • 50g flour
  • Isigny Sainte-Mère Truffle Cream
  • 4 slices of bresaola
  • A few parsley leaves
  • Salt, pepper