Potato Blini with Beet-cured Dutch Yellowtail

Chef Anna Voloshyna

Ukrainian potato pancakes that bring flavor—and color—to all your cold-weather celebrations.




  • 1 fillet Dutch Yellowtail
  • 1 large beet, peeled and grated
  • ¾ cup / 150 g sugar
  • ¾ cup / 150 g salt
  • Ground black pepper
  • A few sprigs of dill


  • 1 pound / ½ kg Yukon Gold potatoes, scrubbed
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup / 120 g sour cream, room temperature
  • ¼ cup / 34 g all-purpose flour
  • 2 tbsp / 15.5 g dark rye flour
  • 1½ tsp / 7.5 g kosher salt
  • ½ tsp / 1.15 g finely ground black pepper
  • ½ tsp / 3 g baking soda
  • 2 tbsp / 6 g minced chives
  • 3 tbsp / 44 ml oil
  • ½ cup / 120 g sour cream or creme fraîche
  • Chopped chives and dill sprigs


    • To make Beet Cured Yellowtail, spread half of the grated beets in a small container, top with half of the sugar and salt mixture, black pepper, a sprig of dill, and nest the fish on top, and then again top with dill, sprinkle with sugar and salt and beet. Close with a lid and refrigerate for 48 hours. After that, the fish is fully cured and ready for serving.

    • To make the blini, wash and scrub a pound of potato. Roast at 425 °F for about an hour or until the potato is soft.

    • Mix together the all-purpose flour, rye flour, and baking soda.

    • Cool and peel the potato, put it through a potato ricer, and mix with two eggs, one egg yolk, sour cream salt, black pepper, and minced chives.

    • In a non-stick pan, heat the oil and dollop a tablespoon-size blini. Fry on both sides until golden brown, 2-3 minutes per side.

    • Arrange warm blini on a serving platter and top with sour cream, thinly sliced beet-cured yellowtail, dill sprigs, and minced chives.