Potato Blinis with Smoked Salmon Recipe

Potato Blinis with Smoked Salmon
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Per Serving %RI
KCAL 73 3%
Fat 2.2g 3%
Sat Fat 0.7g 3%
Salt 0.9g 15%
Sugar 0.8g 0%

Method

  1. Cut the potatoes into small cubes and boil for 8 minutes. Drain, cool and push through a fine metal sieve to mash.
  2. In a small bowl mix together the flour, bicarbonate of soda, yogurt and a pinch of salt and spoon into a piping bag.
  3. Stir the horseradish into the créme fraîche  and season.  Set aside.
  4. Heat a sauté pan with the oil and pipe in small amounts of the batter. Cook until bubbling on the top and carefully flip over. Cook until golden and transfer to a plate lined with kitchen paper. Repeat until you have used up all the batter.
  5. Top each blini with a teaspoon of the horseradish mixture, a little smoked salmon and caviar.  Garnish with the spring onions and lemon zest.

Ingredients

Makes 20:

400g purple potatoes (or Maris Piper), cut into small cubes

8 tablespoons plain flour

1 teaspoon bicarbonate of soda

4 tablespoon low-fat natural Greek style yogurt

Salt

100ml light créme fraîche

40g grated horseradish

1 tablespoon rapeseed oil

200g smoked salmon, sliced

1 teaspoon salmon caviar (Keta)

Finely sliced spring onions and lemon zest, to garnish

Makes 20: 400g purple potatoes (or Maris Piper), cut into small cubes 8 tablespoons plain flour 1 teaspoon bicarbonate of soda 4 tablespoon low-fat natural Greek style yogurt Salt 100ml light créme fraîche 40g grated horseradish 1 tablespoon rapeseed oil 200g smoked salmon, sliced 1 teaspoon salmon caviar (Keta) Finely sliced spring onions and lemon zest, to garnish

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