Blinis with Smoked Salmon

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Blinis with Smoked Salmon Ingredients

1 1/4 lb Baking potatoes; peeled and	1 ts Salt 5 mL
; 625 g	1/2 ts Freshly ground black pepper
3 Eggs 3	1/4 c Unsalted butter; melted 50
1/2 c All-purpose flour 125 mL	3/4 c Light cream or milk 175 mL
1/3 c Buckwheat flour 75 mL

Instructions for Blinis with Smoked Salmon

MMMMM--------------------------TOPPING------------------------------- 1 1/2 lb Smoked salmon; thinly sliced -750 g 1/2 c Sour cream or creme fraiche -or yogurt 125 ; mL 1/3 c Chopped fresh chives 75 mL 2 tb Small capers; (optional) 25 -mL 2 oz 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. Converted by MC_Buster. NOTES : From Bonnie Sterns "Appetizers" cookbook, these blinis can also be made in 2 inch (5 cm) rounds for dainty little finger foods. This recipe serves 8. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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