Potato Blinis with Smoked Salmon Recipe
- Prep in:
- 20 mins
- 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
- Cut the potatoes into small cubes and boil for 8 minutes. Drain, cool and push through a fine metal sieve to mash.
- In a small bowl mix together the flour, bicarbonate of soda, yogurt and a pinch of salt and spoon into a piping bag.
- Stir the horseradish into the créme fraîche and season. 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 until golden and transfer to a plate lined with kitchen paper. Repeat until you have used up all the batter.
- 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
