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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.
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
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.
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.