Recipe - Blinis With Smoked Salmon

BLINIS
1 One fourth pound Baking potatoes; peeled and
cut up
; 625 g
3 Eggs 3
One half cup Allpurpose flour 125 mL
1/3 cup Buckwheat flour 75 mL
1 teaspoon Salt 5 mL
One half teaspoon Freshly ground black pepper
2 mL
One fourth cup Unsalted butter; melted 50
mL
Three fourths cup Light cream or milk 175 mL

TOPPING
1 One half pound Smoked salmon; thinly cut or sliced up
750 g
One half cup Sour cream or creme fraiche
or yogurt 125
; mL
1/3 cup Chopped fresh chives 75 mL
2 tablespoon Small capers; (optional) 25
mL
2 ounce 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 allpurpose 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 8inch (20 cm) nonstick skillet or omelet pan with butter
and heat on mediumhigh. 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 Stern's "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.