Potato Blini with Smoked Salmon and Crème Fraiche

By Tefal Heritage Triply Recipe from Guillaume Brahimi

Potato Blini with Smoked Salmon and Crème Fraiche
Entertaining doesn't come easier than these fresh and fluffy potato blinis topped with lashings of creamy smoked salmon.

Serves 12

600 gm desiree potatoes
30 gm plain flour
80 gm crème fraiche
3 x eggs
2 x egg yolks
Salt and pepper
chives thinly sliced
250 gm smoked salmon
crème fraiche

Pre heat oven to 180 degrees. Place potatoes in oven and bake for 45 mins or until potatoes are cooked. Cut potatoes in half and carefully remove potatoes, place potatoes through ricer or drum sieve, and place into a bowl. Add flour and mix and then add eggs and crème fraiche and mix together. Add chives and season. Allow to rest for 1.5 hours.

Place 18 cm Tefal Fry pan in medium heat, add a small amount of oil and then batter approximately 5 cm rounds, allow to cook slowly on one side then flip and cook on other side.

Place smoked salmon, crème fraiche and chives on top and serve.


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