Smoked Salmon and Potato Blinis

Ingredients

1 large Golden Yukon Potato

(approx. 200g)

2 Eggs

25g All Purpose Flour

70ml Milk

1 tbsp Chives (sliced)

Salt

Pepper

Grated Nutmeg

Smoked Salmon to serve

Method

Boil the potato in its skin. Once cooked, strain off the water and peel the potato while it’s still hot. Next, process the peeled potato through a food mill and set aside in a mixing bowl.

In a small mixing bowl, beat the egg until smooth and then stir into the potato shreds along with the flour, milk and chives. Season with salt, pepper and grated nutmeg.

Heat about 25ml of oil in a non-stick pan over medium heat. Spoon the potato mixture into the pan-approximately 25ml per blini.

Cook the blinis for two minutes per side or until golden brown. Keep warm until needed.

Garnish with smoked salmon and lemon yoghurt (recipe below) to serve.

This recipe can be improvised with ingredients such as corn kernels, nuts, dried fruits or other herbs that compliment the dish the blinis are being served with.

Lemon Yogurt

In a small mixing bowl incorporate the lemon zest and yogurt. Set aside, keeping cold until needed.