|Sat Fat 0.7g||3%|
Cut the potatoes into small cubes and boil for eight minutes. Drain, cool and push through a fine metal sieve to mash.
Mix well with the flour, soda, yoghurt and a pinch of salt and put into a piping bag.
Stir the horseradish into the creme fraiche and season with a little salt and pepper. Set aside.
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 the other side until golden and put on a plate lined with kitchen towel. Repeat until you have used the batter.
Top each blini with a teaspoon of the horseradish mixture, and a little smoked salmon. Add the keta to each and serve with sliced spring onion and lemon zest if you like.
400 purple potatoes (or maris piper) cooked, cooled and mashed
8tbsp plain flour
1tsp bicarbonate of soda
4tbsp low-fat natural Greek style yoghurt
1tbsp rapeseed oil
100ml light creme fraiche
40g grated horseradish
200g smoked salmon, sliced
10tsp salmon caviar (Keta)
Salt and pepper
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
Serve hits delicious recipe hot or cold, ideal to share with friends
Make use of the new season crop to create this deliciously fresh and light dish.
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!