Smoked Salmon Sweetpotato Blinis
Cooking time
15 mins
Prep time
30 mins
Deliciously fluffy sweetpotato blinis topped with creamy dill cheese and smoked salmon, creating a sophisticated and tasty starter perfect for entertaining.
Serving
For the sweetpotato blinis
- 200 g self-raising flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tsp sugar
- 1 egg
- 120 ml milk
- 1 medium-sized sweetpotato, peeled and cubed
- 2 tbsp cooking oil, for frying
For the garnish
- 200 g cream cheese
- ¼ tsp salt
- 1 tbsp chopped dill
- 200 g smoked salmon
- ½ red onion, finely chopped
- 1 tbsp capers
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 537kcals
Fat: 26.8g
Carbohydrates: 52.3g
Sugar: 5.25g
Protein: 22.7g
Fibre: 2.43g
Directions
Step 1
Cut the sweetpotato into cubes and boil for about 10 minutes or until tender. Drain well and blend until smooth to form a purée.
Step 2
Separate the egg yolk from the white and set aside.
Step 3
In a large bowl, sift the flour, baking powder, sugar and salt.
Step 4
In another bowl, whisk together the milk, egg yolk and sweetpotato purée. Gently combine the wet and dry ingredients until smooth.
Step 5
Whisk the egg white until soft peaks form, then fold it gently into the batter.
Step 6
Lightly grease a frying pan with oil and place over medium heat. Drop small spoonfuls of batter into the pan to form blinis. Cook each side for about 3 minutes, turning when bubbles appear, until golden brown.
Step 7
Set the cooked blinis aside to cool slightly while preparing the garnish.
Step 8
Mix the cream cheese with salt and chopped dill.
Step 9
Spread about 1 teaspoon of the cream cheese mixture on each blini.
Step 10
Top with a coiled slice of smoked salmon, a sprinkle of chopped red onion and a few capers.
Step 11
Serve immediately as a canapé or appetiser.
