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Potato Blini with Smoked Salmon and Lemon Sour Cream https://www.metro.ca/userfiles/image/recipes/blinis-pomme-terre-saumon-fume-creme-aigre-citron-5250.jpg PT15M PT05M PT20M
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.
4
1 cup (250 mL) mashed potatoes 2 eggs 2 egg whites 1/3 cup (80 mL) 35% cream 1/3 cup (80 mL) all-purpose flour smoked salmon and cream: 1 lemon 1/2 cup (125 mL) sour cream 2 oz (60 g) unsalted butter 1/4 cup (60 mL) olive oil 6 oz (180 g) smoked salmon 4 basil tops
Potato Blini with Smoked Salmon and Lemon Sour Cream

Potato Blini with Smoked Salmon and Lemon Sour Cream

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    mashed potatoes
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  • 2
    eggs
  • 2
    egg whites
  • 1/3 cup
    (80 mL)
    35% cream
  • 1/3 cup
    (80 mL)
    all-purpose flour

  • smoked salmon and cream:
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  • 1
    lemon
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  • 1/2 cup
    (125 mL)
    sour cream
  • 2 oz
    (60 g)
    unsalted butter
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    125 g. SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    olive oil
  • 6 oz
    (180 g)
    smoked salmon
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  • 4
    basil tops
Imprimer ma sélection

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.

Source : Chef Ian Perreault

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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