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Blini, Cape Town, capers, Chefs, Clifton Kitchen, Cooking Through The Seasons, Cooks, Food Blogs, Food Writing, Healthy Meals, ingredients, Kate Abbott, lemon, Lifestyle, Light Lunch, Photography, potato blinis, recipe, smoked slamon, starter, vinaigrette
Smoked salmon is always useful to serve as either as a starter or light lunch and is one of the staples in my fridge. In this recipe I have paired smoked salmon with little potato blinis and drizzled with a refreshing caper and lemon vinaigrette.
Serves 4
For the blinis you will need the following:
230 g potatoes, peeled and chopped into small cubes
Sea salt for boiling the potatoes
1 tablespoon all purpose flour
2 tablespoons parmesan cheese
Salt to season, about a ¼ teaspoon
Freshly ground black pepper, to taste
2 tablespoons thick cream
1 egg, extra-large and lightly beaten
1 tablespoon butter
1 tablespoon olive oil
Method:
Place the potatoes in a pot, add sufficient water to cover the potatoes by about 2 ½ cm. add the salt and boil until the potatoes are soft, about 12 minutes. Drain and let cool slightly.
Pass the potatoes through a food mill or use a potato masher to crush the potatoes. Sprinkle the potatoes with flour, Parmesan cheese, salt and pepper. Mix together gently with a fork, then add the cream and mix until incorporated. Add the slightly beaten egg to the mixture and blend until incorporated.
Place a frying pan over high heat; when hot add one tablespoon of butter and 1 tablespoon of olive oil to the pan, and once melted reduce the heat to medium. Next drop tablespoons of the potato mixture into the pan and cook the blinis for about 2-3 minutes on each side until golden brown. Once the blinis are nicely cooked, transfer to a plate. Depending on the size of your pan, you may need to cook them in batches.
To serve:
Place some rocket and lettuce on each plate; place a blinis, followed by some smoked salmon, then another blini, more smoked salmon and end with a blini.
Drizzle over the caper lemon vinaigrette and serve.
For the vinaigrette
1 tablespoon lemon juice
3 tablespoons olive oil
1 tablespoon capers
A pinch of salt and a grinding of black pepper
Whisk all the ingredients together until well blended, drizzle over the smoked salmon and potato blinis.
Clifton Kitchen - Cooking Through The Seasons 
Every time I visit you here Kate, I leave with my mouth watering. Gravadlax is a must for me, when I am in Sweden. Love Salmon, but Cod is my absolute favorite.
Thank you for the sunshine you sent. 🙂
I also enjoy Cod; thanks for visiting Kenny and may the shine for you soon.
Sounds good Kate, another one for me to try out on my supper guest! I like the idea of potatoe blinis, a good way of using up left over mash or a good excuse for cooking extra spuds! Smoked salmon is a marvelous stand by I can get a pack of off cuts weiging 100g for les than £1 in the super market dosen’t look as good as the slices but tastes just fine ideal for lunch for two.
Keep the great ideas coming Kate I really look forward to trying them out
Susan
If you can get offcuts, that is first prize and as you say, makes no difference to the flavour. Pleased you liked the recipe. xx
I’ve never made blinis, although I’ve enjoyed them at many times at restaurants. You’ve de-mystified the process and I can do this! Thanks.
This potato blini is easy to make but is a little different from the blini that we tend to enjoy with a touch of caviar. Do try it, and think of other things to serve them with other than smoked salmon. Have fun!