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Ингредиенты
- 1 lb Yukon Gold potato
- 2 Tbsp. flour
- 3 Tbsp. creme fraiche
- 2 lrg egg
- 1 lrg egg yolk salt black pepper
- 2 x avocado
- 1 x lime
- 2 Tbsp. mango, chutney
- 1 sm red onion, diced
- 3 Tbsp. salmon roe
Инструкции
- Place the potatoes in a saucepan and cover with cool water. Bring to a boil over a high heat, reduce the heat and simmer till the potatoes are tender. Drain and peel the potatoes and pass them through a fine sieve or possibly tamis (or possibly put them in the food processor) so which they are smooth. Weigh out 9 ounces of pureed potatoes and put them in a bowl.
- Whisk the flour into the hot potatoes and then add in 2 Tbsp. of the creme fraiche. Add in one egg and whisk till the batter is smooth, add in the second egg and then add in the yolk.
- Lift some of the batter on the whisk and let if fall. It should do so in a thick stream and hold its shape when it hits the bowl. If it is too thick, add in a little more creme fraiche. Season with salt and pepper.
- Heat a large non-stick frying pan. Spoon a large tsp. of batter on to the pan and allow to cook till browned on the bottom, about 1 minute. Flip and cook on the reverse. It should be proportionately browned with a small ring of white around the edges. Keep the blinis hot on a tray in the oven while baking the remainder.
- While the blinis are cooking, dice the avocado. Sprinkle lime juice over the top and toss it gently in the mango chutney. Finely dice the red onion and add in it to the avocado. Put a small amount of avocado on top of each blini and top with salmon roe.
- Preparation time is 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 93 | |
| Calories from Fat 40 | 43% |
| Total Fat 4.43g | 6% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 19mg | 1% |
| Potassium 307mg | 9% |
| Total Carbs 11.35g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.23g | 1% |
| Protein 3.33g | 5% |
