Easy to rustle up in volume, and the perfect appetiser to enjoy alongside a glass of champagne, smoked salmon blinis are the queen of the canape tray. They’re simple to make – but you need to get the quantities right, so chef Richard Corrigan is here to help with a recipe, made with buttery mashed potato, crème fraîche and smoked salmon. Fun fact: he served these to the late Queen Elizabeth II on her 80th birthday. Whizz up a load ahead of your Christmas party.
Richard Corrigan’s Smoked Salmon Blinis
Makes 20 blinis
- 85g of plain flour
- 1 tsp salt
- 1 pinch of nutmeg, freshly grated
- 1 egg
- 1 egg yolk
- 150ml of milk
- 115g of mashed potato, warm
- 25g of cream cheese, preferably St Killian
- Clarified butter, or vegetable oil
- Smoked salmon, to serve
- Crème fraiche, to serve
- 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 the kitchen towel to absorb any excess oil. Repeat until all of the batter has been used.
- Serve with a generous portion of smoked salmon, half a lemon and a dollop of crème fraiche.