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%

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.

Ingredients

Makes 20:

400g purple potatoes (or Roosters) cooked, cooled and mashed

8tbsp plain flour

1tsp bicarbonate of soda

4tbsp low-fat natural Greek style yoghurt

Salt
1tbsp rapeseed oil

100ml light creme fraiche

40g grated horseradish

200g smoked salmon, sliced

10tsp salmon caviar (Keta)

Salt and pepper

Makes 20: 400g purple potatoes (or Roosters) cooked, cooled and mashed 8tbsp plain flour 1tsp bicarbonate of soda 4tbsp low-fat natural Greek style yoghurt Salt
1tbsp rapeseed oil
100ml light creme fraiche 40g grated horseradish 200g smoked salmon, sliced 10tsp salmon caviar (Keta) Salt and pepper

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