Potato Blinis

Cook time 1 hour
Servings 40-50 blinis


1 tbsp extra virgin olive oil

300g mashed potato

100ml crème fraiche

50ml of milk

3 egg whites

1 whole egg

⅓ cup of self raising flour

2 x (105g) tin of smoked rainbow trout

100g salmon roe

Salt & pepper

Potato Blinis


Whisk 1 tbsp of the creme fraiche with milk and the mashed potatoes together. Then add the eggs and seasoning and whisk well. Add the flour and fold through.

Heat some of the oil in a pan over a medium heat and in batches spoon in ½ a dessert spoonful of batter. Cook for less than a minute on each side, until golden.

Serve each blini with a small dollop of crème fraiche, some flaked trout and garnish salmon roe.