Miniature Boxty with Crème Fraîche and Truffle Caviar Appetizer
Miniature boxty with crème fraîche and Perlage di Tartufo is a wonderful canape with a caviar alternative that tastes like truffles in caviar form! So unique, and great for vegetarians, too.
These miniature boxty topped with crème fraîche and truffle caviar are going to knock your socks off!
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However, first let me tell you something about me: I have turned down many offers from companies that would like me to promote their products.
I have two main reasons for this: the first is that I don’t use or like the product. Because of this, I absolutely cannot in good conscience promote something I wouldn’t buy and use myself. Anyway, you’d all know because I hate to lie, and I’m really bad at it.
The second reason is if that product contains ingredients that are unnatural, includes chemicals or is simply something I avoid eating. If it’s not good enough for my family, I won’t try to turn you onto it, either.
However, sometimes I find a product that I love so much, I want to promote it myself without the company even contacting me, like Butter Bells and Isi Whippers. I have recently found such a product and think it would be a wonderful way to make a day really special. It is called Perlage di Tartufo and is such a unique creation, and so incredibly delicious, I want to share it with you!
Perlage di Tartufo
I love blini with caviar, so I decided to make my own version with a twist: remember my Irish boxty recipe? Well, I made miniature boxty pancakes, topped them with a lovely dollop of crème fraîche.
Then I placed a tiny spoonful of Perlage di Tartufo on top. You don’t need a lot as the flavor is quite bold. Of course, you absolutely could also use real caviar instead, but that wouldn’t be quite so unique!
All I can tell you is that the combination of potato flavor, creamy crème fraîche along with the pearlized truffle is incredible. It’s one of those things I put in my mouth and immediately start dancing! (You do that too, admit it!) 😂
I also froze some of the miniature boxty to have at a later time, and they froze beautifully!
Happy Valentine’s Day, however you decide to celebrate, hopefully there is good food involved!
Miniature Boxty with Créme Fraîche
and Truffle Caviar Appetizer
recipe by Christina Conte serves 12
FULL PRINTABLE RECIPE BELOW
Ingredients
- one recipe of Irish boxty
- creme fraiche
- Perlage di Tartufo or your choice of caviar
Directions
Instead of making full size boxty, make miniature versions (bite-sized).
Place the boxty pancakes on a cooling rack for about 5 minutes. (The crème fraîche will melt if added too quickly.)
Next, place on a serving plate or tray, and dollop a little crème fraîche on each boxty, then top with a little Perlage di Tartufo or caviar.
Serve, preferably with champagne or a sparkling wine, such as Prosecco.
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Miniature Boxty with Crème Fraîche and Truffle Caviar Appetizer
Ingredients
- 1 recipe Irish Boxty (see link in notes)
- 8 oz crème fraîche as needed
- 1.75 oz Perlage di Tartufo or your choice of caviar, as needed
Instructions
- See notes for the Irish Boxty recipe. Instead of making full size boxty, make miniature versions (bite-sized).
- Place on a cooling rack for about 5 minutes. (The crème fraîche will melt if added too quickly.) Then place on a serving plate or tray, and dollop a little crème fraîche on the boxty. Next, top with a little Perlage di Tartufo or caviar.
- Serve, preferably with champagne or a sparkling wine, such as Prosecco.
Notes
- use this Irish boxty recipe
- Top with anything you’d prefer, other than the Perlage di Tartufo if you cannot find it.
Nutrition
Boxty: the Best Ever Potato Pancakes
Special Equipment
- 1 griddle
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp Kosher or sea salt
- 1 cup mashed potatoes Russets boiled in salted water
- 1 ½ cups potato raw Russets, grated,
- 1 cup buttermilk (or more if needed)
- 2 Tbsp butter more or less as needed, for the griddle
Instructions
- In a small bowl, place the flour, baking powder and salt; set aside.
- In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
- Slowly add the buttermilk and stir gently (do not over mix).
- The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
- Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
- Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
- Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
- Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.
Notes
- It's important not to over mix the batter for best results.
Nutrition
*Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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