Smoked Salmon Canapes with Homemade Potato Blinis

Makes 15 - 18

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So you have a bowl of crisps, some biccies, lots of alcohol, and idk... pretzels? IMAGINE THOUGH, if you had smoked salmon and caviar as well. Don't stop reading when you see caviar because one tiny pot goes a long way and, I crap you not, I bought the £4.00 pot from Waitrose and it was delicious. Also, I still have more than half the pot left in my fridge, so either I could make these AGAIN this week or add it to something else.

This simple, easy, canapé recipe makes loads of canapés from very few ingredients. I don't love raw fish and yet I could eat these every day of my life. It's a classic fancy party treat for a reason. Often you imagine yourself holding a glass of champagne as you munch on these, but a cheap G&T is just as good.

Give these a try once and consider yourself #addicted.

PRO TIPS

• These potato blinis can be topped with lots of different things! Why not get creative i.e. cheeses, fruit preserves, roasted veggies, etc. whatever you can think of, see if it works!

• Sour cream works as good as creme fraiche. I will tentatively say greek yoghurt but I personally haven't tried that so...let me know how it goes.

• How to use that leftover caviar? Elevate your cheese and crackers with a bit of caviar. Or on a big-ass baked potato with chives, sour cream, and cheese.

Recipe

Ingredients

For Potato Blinis

• 450 grams of plain potatoes, boiled and mashed (skin on or off)

• 1/3 cup of plain flour

• 1/4 teaspoon of baking soda

• 1 large egg

• 1 large egg yolk

• 1 teaspoon of salt and pepper

• 1/4 teaspoon of nutmeg

• 1/4 cup of milk

• 3 tablespoons of sour cream

• 1 teaspoon of olive oil

For Toppings

• 200g of half-fat (or full-fat) creme fraiche or sour cream

• Elsinore lumpfish caviar (black caviar)

• 20g (1 bunch) of fresh chives, finely chopped

• 100g smoked salmon

Method

• Whisk egg yolks, egg, milk, and sour cream together and set aside.

• Mix together flour, salt, pepper, nutmeg, and baking soda. Mix this dry mixture into the mashed potatoes. Mix until fluffy and there are as few lumps as possible.

• Create a well in the potato mix and pour in the wet mixture. Slowly incorporate the wet ingredients into the dry until fully incorporated and smooth.

• Heat a frying pan to a medium heat and brush with a teaspoon of olive oil. Place a tablespoon of batter onto the pan and slightly smooth down into a circle with a diameter of about 5cm. Flip them over after about 3 minutes. Cook for another 3 - 5 minutes until cooked through but still fluffy.

• Place the cooked blinis on a paper towel whilst waiting for the rest to cook.

• When ready for serving, place a sliver of smoked salmon down on one blini, a teaspoon of creme fraiche, 1/4 teaspoon of caviar, and a hefty sprinkling of chives. Repeat with the rest of the blinis.

• ENJOY!

Stay Salty,

Romy xx