Blinis With Smoked Salmon Recipe

• 1 1/4 lb Baking potatoes peeled and cut up 625 g
• 3 x Large eggs 3
• 1/2 c. All-purpose flour 125 mL
• 1/3 c. Buckwheat flour 75 mL
• 1 tsp Salt 5 mL
• 1/2 tsp Freshly grnd black pepper 2 mL
• 1/4 c. Unsalted butter melted 50 mL
• 3/4 c. Light cream or possibly lowfat milk 175 mL
• 1 1/2 lb Smoked salmon thinly sliced 750 g
• 1/2 c. Lowfat sour cream or possibly creme fraiche or possibly yogurt 125 mL
• 1/3 c. Minced fresh chives 75 mL
• 2 Tbsp. Small capers (optional) 25 mL
• 2 ounce Salmon caviar (optional) 60 g

1. For the blinis, cook potatoes in boiling salted water till tender.
2. Drain well and mash.
3. (You should have about 2 c./500 mL.)
4. In large bowl, combine Large eggs with all-purpose flour, buckwheat flour, salt, pepper and melted butter.
5. Stir in cream and cooled potatoes.
6. Add in more cream if necessary - batter should be the consistency of thin lowfat sour cream.
7. Brush an 8-inch (20 cm) non-stick skillet or possibly omelet pan with butter and heat on medium-high.
8. Add in about 1/3 c. (75 mL) batter to skillet (or possibly less if making the 2"/5 cm rounds).
9. Cook for a few min on each side till browned.
10. Repeat with remaining batter.
11. Keep blinis hot or possibly reheat just before serving.
12. To serve, place blini on a plate.
13. Cover with a layer of smoked salmon.
14. Drizzle lowfat sour cream or possibly creme fraiche or possibly yogurt over the salmon.
15. Sprinkle with chives and capers and/or possibly caviar.
16. NOTES : From Bonnie Stern's "Appetizers" cookbook, these blinis can also be made in 2 inch (5 cm) rounds for dainty little finger foods.
17. This recipe serves 8.

baking potatoes, eggs, allpurpose, salt, freshly grnd black pepper, butter, light cream, salmon, sour cream, fresh chives, capers, salmon

Taken from cookeatshare.com/recipes/blinis-with-smoked-salmon-87109 (may not work)