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SWEET POTATO SALMON BLINI

SWEET POTATO SALMON BLINI

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Serves: 6

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We serve these as hors d“uvre with white wines, when guests arrive, they always disappear. In New Zealand our sweet potato [pictured] is called Kumara, [fantastic for those who cannot eat nightshade family, this is a very different kind of potato].

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Ingredients

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  • 2 large potatoes (peeled and chopped into large chunks)
  • 1 large sweet potato (peeled and chopped into large chunks)
  • ½ red pepper (seeded and chopped)
  • 200 grams smoked salmon (sliced, or flaked smoked fish)
  • 1 small red chilli (seeded and minced)
  • 1 spring onion (finely chopped)
  • 3 tablespoons fresh coriander (chopped)
  • 1 teaspoon salt
  • black pepper (freshly ground)
  • 2 tablespoons oil
  • sour cream (to dab on top)
  • 9 caviar (or salmon roe - optional)

Method

  1. Boil potatoes and sweet potato in lightly salted water until tender. Drain and allow to cool.
  2. Mash potatoes coarsely. Mix in red pepper, fish, chilli, spring onions & coriander. Season to taste.
  3.  Divide mixture into small balls and flatten each slightly to form thick disks.
  4. Heat oil in large heavy frypan.
  5.  Fry blini over medium heat for 8 - 10 minutes on each side until golden and crisp. Let me cool before adding topping.

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