Potato Blinis with Smoked Salmon Recipe

Potato Blinis with Smoked Salmon Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins


  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.


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


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