Blinis With Smoked Salmon


1 1/4 pounds Baking potatoes peeled and cut up 625 g
3 Eggs 3
1/2 cup All-purpose flour 125 mL
cup Buckwheat flour 75 mL
1 teaspoon Salt 5 mL
1/2 teaspoon Freshly ground black pepper 2 mL
1/4 cup Unsalted butter melted 50 mL
3/4 cup Light cream or milk 175 mL
1 1/2 pounds Smoked salmon thinly sliced 750 g
2 tablespoons Small capers (optional) 25 mL
2 ounces Salmon caviar (optional) 60 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.
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.




1.0 servings


Sunday, December 13, 2009 - 2:53am



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