Corrigan’s Blinis with Smoked Salmon and a Caper and Shallot Dressing

Mon, 30 November 2020

Corrigan’s Blinis with Smoked Salmon and a Caper and Shallot dressing

• 85g of plain flour
• 1 tsp salt
• 1 pinch of nutmeg, freshly grated
• 1 egg
• 1 egg yolk
• 150ml of milk
• 115g of mashed potatoes, warm
• 25g of cream cheese, preferably St Killian
• clarified butter, or vegetable oil
• Spoonful of crème fraiche

Caper dressing
• 1 tablespoon of capers
• 1 tablespoon of small gherkins, chopped finely
• ½ small shallot, chopped finely

Method
• To make the blinis, place the flour in a bowl with the salt and nutmeg. Stir in the egg and egg yolk, then whisk in the milk until the mix is smooth

• Ensuring the potato is free from lumps, add to a pan or microwave and gently warm through. Fold the warm potato and the cream cheese into the batter to combine, cover and leave to rest in the fridge for a minimum of 30 minutes

• To cook the blinis, add a dash of clarified butter or vegetable oil to a non-stick pan. Place on a medium heat and add a level tablespoon of the batter to the pan for each blini. Cook until golden on the bottom, then carefully turn over and cook to achieve a uniform colour all over

• Remove the blinis from the pan and place on kitchen towel to absorb any excess oil. Repeat until all of the batter has been used

• Serve with thinly sliced smoked salmon, a dollop of crème fraiche and the caper dressing