Potato Blinis with Smoked Salmon and Chives
Over a year ago
4,563 views
Ingredients
- 200g (7oz) potatoes. peeled and roughly chopped
- 30ml (1fl oz) milk
- 50g (1¾oz) self-raising flour
- 3 large eggs. separated
- 2 tbsp soured cream
- 4 tbsp finely chopped dill
- 5 slices of smoked salmon. cut into thin strips
- 8-10 tbsp crème fraîche
- 6 tsp salmon caviar
- Chopped chives to garnish
- Lemon wedges to serve
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
You can create various types of topping, such as smoked trout, which makes a tasty alternative
Method
-
1
Boil the potatoes in salted water for 15 minutes or until tender, drain well and mash with the milk. Transfer the mash to a bowl and allow to cool.
Beat in the flour, egg yolks, soured cream and dill, then season. Whisk the egg whites until stiff. Using a metal spoon carefully fold the whites into the potato.
Heat a little oil in a large, heavy-based frying pan. Add 3-4 separate tablespoons of the mixture. Fry over a medium heat until set, then turn them over and fry briefly, so that both sides are lightly browned. Remove and keep warm. Repeat the process until all the mixture has been used.
To serve, place the blinis on a platter. Top each one with the salmon and a dollop of crème fraîche. Spoon over the salmon caviar and garnish with the chives. Season well with black pepper and serve garnished with lemon wedges.
Comments (0)