| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Baking potatoes; peeled and cut up |
|
|
; 625 g |
| 3 |
|
Eggs 3 |
| 1/2 |
c |
All-purpose flour 125 mL |
| 1/3 |
c |
Buckwheat flour 75 mL |
| 1 |
ts |
Salt 5 mL |
| 1/2 |
ts |
Freshly ground black pepper 2 mL |
| 1/4 |
c |
Unsalted butter; melted 50 mL |
| 3/4 |
c |
Light cream or milk 175 mL |
| 1 1/2 |
lb |
Smoked salmon; thinly sliced 750 g |
| 1/2 |
c |
Sour cream or creme fraiche or yogurt 125 |
|
|
; mL |
| 1/3 |
c |
Chopped fresh chives 75 mL |
| 2 |
tb |
Small capers; (optional) 25 mL |
| 2 |
oz |
Salmon caviar; (optional) 60 g |
INSTRUCTIONS
BLINIS
TOPPING
For the blinis, cook potatoes in boiling salted water until tender.
Drain well and mash. (You should have about 2 cups/500 mL.)
In large bowl, combine eggs with all-purpose flour, buckwheat flour,
salt, pepper and melted butter. Stir in cream and cooled potatoes.
Add more cream if necessary - batter should be the consistency of
thin sour cream.
Brush an 8-inch (20 cm) non-stick skillet or omelet pan with butter
and heat on medium-high. Add about 1/3 cup (75 mL) batter to skillet
(or less if making the 2"/5 cm rounds). Cook for a few minutes on
each side until browned. Repeat with remaining batter. Keep blinis
warm or reheat just before serving.
To serve, place blini on a plate. Cover with a layer of smoked salmon.
Drizzle sour cream or creme fraiche or yogurt over the salmon.
Sprinkle with chives and capers and/or caviar.
Converted by MC_Buster.
NOTES : From Bonnie Stern's "Appetizers" cookbook, these blinis can
also be made in 2 inch (5 cm) rounds for dainty little finger foods.
This recipe serves 8.
Converted by MM_Buster v2.0l.
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