Potato blinis with smoked salmon
Potato blinis with smoked salmon are bite-sized pancakes made from grated potato and egg, served with a topping of chive sour cream, smoked salmon, and capers. They offer a satisfying blend of textures and flavors, perfect for appetizers or special occasions.
Cook time 10 min
Prep time 20 min
Ingredients:
1 potato1 egg
2 tbsp self-raising flour
1 tbsp heavy whipping cream
2 tbsp chives
1/2 cup sour cream
4 oz smoked salmon
2 tbsp capers
Potato blinis with smoked salmon are an elegant and delicious appetizer perfect for special occasions or as a luxurious treat for yourself. These bite-sized pancakes are made from simple, wholesome ingredients and pair wonderfully with the rich, savory taste of smoked salmon. Let's dive into the recipe to create these gourmet delights in the comfort of your kitchen.
Instructions:
- Start by peeling the potato and then grate it using the fine side of a box grater.
- Place the grated potato in a clean kitchen towel and squeeze out excess moisture. This step is crucial to ensure your blinis are not soggy.
- In a medium bowl, beat the egg lightly.
- Add the grated potato to the bowl with the egg, and mix well.
- Stir in the self-raising flour and heavy whipping cream until the mixture is well combined.
- Fold in 1 tablespoon of finely chopped chives, reserving the remaining chives for garnish.
- Season the mixture with a pinch of salt and pepper to taste.
- Heat a non-stick frying pan or a griddle over medium heat and add a small amount of oil or butter.
- Once the pan is hot, spoon small dollops of the potato mixture into the pan to form blinis, each about 2 inches in diameter. Flatten them slightly with the back of the spoon.
- Cook the blinis for about 2-3 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.
- While the blinis are cooking, prepare the toppings.
- In a small bowl, mix the remaining chopped chives into the sour cream.
- Thinly slice the smoked salmon if it is not already prepared.
- Once the blinis are cooked, transfer them to a serving platter.
- Spoon a dollop of the chive sour cream onto each blini.
- Place a small piece of smoked salmon on top of the sour cream.
- Garnish with a few capers on each blini.
- If desired, sprinkle a few extra chives over the top for added color and flavor.
- Serve immediately while the blinis are still warm.
Potato blinis with smoked salmon are sure to impress your guests and elevate your dining experience. The combination of fluffy potato pancakes, creamy sour cream, and savory smoked salmon is a flavor sensation that's hard to resist. Follow these tips for flawless execution, and you'll have a stunning appetizer that's as delightful to look at as it is to eat. Enjoy!
Potato blinis with smoked salmon FAQ:
The blinis are ready when they are golden brown and crispy on both sides, typically after cooking for 2-3 minutes per side. You can also gently press the center; it should feel firm and spring back.
Yes, you can store leftover blinis in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat to restore some crispiness before serving.
If you don't have self-raising flour, you can make your own by mixing all-purpose flour with baking powder. Use 1 cup of all-purpose flour mixed with 1.5 teaspoons of baking powder for this recipe.
The batter should be thick enough to hold its shape when spooned into the pan, but still pourable. If it's too runny, add a little more self-raising flour to thicken it slightly.
Starchy potatoes, like Russet or Idaho potatoes, are ideal for making blinis as they provide a fluffy texture. Avoid waxy potatoes as they may result in a denser blini.
Cooking Tips:
- Ensure the potato is thoroughly cooked and mashed without lumps for a smooth blini batter.
- Allow the batter to rest for a few minutes before cooking the blinis, as this can help them become fluffier.
- Use a non-stick skillet or griddle to cook the blinis, and ensure it's preheated to the right temperature to avoid sticking.
- Cook the blinis in batches to avoid overcrowding the pan, which can cause them to cook unevenly.
- Keep the cooked blinis warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.
- Chop the chives finely and fold them gently into the batter to evenly distribute their flavor.
- Cut the smoked salmon into small, even pieces for easier handling and to create an appealing presentation on each blini.
- Garnish with fresh dill or a lemon wedge for an extra touch of flavor and a pop of color.
Nutrition Facts
12 ServingsCalories 66kcal
Protein 3.30g
Carbohydrates 6g
Fiber 0.57g
Sugar 0.57g
Fat 3.23g
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