| 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 | t | Salt 5 mL |
| 1/2 | t | 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 | T | Small capers, optional 25 |
| mL | ||
| 2 | oz | Salmon caviar, optional 60 |
INSTRUCTIONS
g 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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Nutrition (calculated from recipe ingredients)
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Calories: 2381
Calories From Fat: 854
Total Fat: 96.1g
Cholesterol: 851.2mg
Sodium: 16840.9mg
Potassium: 4738mg
Carbohydrates: 195.6g
Fiber: 19.4g
Sugar: 23.8g
Protein: 180.6g