Potato Blini with Smoked Salmon and Lemon Sour Cream
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 20 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Chef Ian Perreault |
Recipe ingredients
- Blini
- 1 cup (250mL) mashed potatoes
- 2 eggs*
- 2 egg whites*
- 1/3 cup (80 mL) 35% cream
- 1/3 cup (80 mL) all-purpose flour*
- Salt and pepper to taste
- Smoked Salmon and Cream
- 1 lemon
- 1/2 cup (100 mL) sour cream*
- 2 oz. (60 g) unsalted butter*
- ¼ cup (60 mL) Irresistible olive oil*
- 6 oz. (180 g) Irresistible smoked salmon*
- 4 basil tops
Preparation
Blini
Using a mixer at medium speed, blend the mashed potatoes with the eggs one at a time, followed by the egg whites one at a time.
When the eggs are fully incorporated, slowly pour in the cream, then the flour.
Season and set aside. The blini can be cooked a day before needed.
Sour Cream
In a bowl, grate the lemon peel. Add the lemon juice and sour cream and whisk thoroughly. Set aside.
Preheat the oven to 350˚F (180˚C).
In a frying pan, melt the butter with the oil. Place 1/4 cup (60 mL) of the blini batter in the pan without spreading it. Cook for about 2 minutes over medium heat.
Place some rolled smoked salmon slices on each blini and cook in the oven for 3 minutes.
To serve: place the salmon in the centre of a plate and cover with a blini. Drizzle some sour cream and top it off with a basil top.
Suggestion
Blini can be frozen. They can be served as an accompaniment to other dishes.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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