Waffled Potato Blini with Smoked Salmon


For this recipe, Food & Wine's Justin Chapple cooks a shredded potato mixture in a waffle iron until a crisp, golden blini forms, and then tops it with smoked salmon and a generous dollop of sour cream. Dill adds a double dose of freshness to the dish when mixed into the blini and used as a garnish, too. The blini make a satisfying breakfast or brunch—if you'd like, pair them with a glass of Champagne to take things to the next level.

Active Time:
20 mins
Total Time:
40 mins


  • 2 pounds russet potatoes - peeled, coarsely shredded, and squeezed dry

  • 1 medium onion, shredded

  • 2 large eggs, lightly beaten

  • 3 tablespoons all-purpose flour

  • 2 tablespoons chopped dill, plus more for garnish

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon baking powder

  • 3 tablespoons melted unsalted butter, plus more for brushing

  • Smoked salmon, for serving

  • Sour cream, for serving


  1. Heat an 8-inch waffle iron and preheat the oven to 200°F. In a bowl, mix the potatoes, onion, eggs, flour, chopped dill, salt, baking powder and the 3 tablespoons of butter.

  2. Brush the waffle iron with melted butter; spread one-fourth of the potato mixture onto it. Close and cook on high until the blini is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potatoes. Serve topped with smoked salmon and sour cream, and garnish with dill.

    Potato Waffle Blini
    Emily Kordovich


You can also make these in a Belgian waffle maker. Spoon one-third of the mixture onto the waffle iron instead of one-fourth.

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