If you’re looking for a classy canapé (that is also a doodle to make), then this, is that. Your veritable ‘canapé queen’, if you will. The light and fluffy potato ‘flini’s’ are complimented beautifully by the woody smoked salmon. And then the punch of freshness from the bursting bubbles of cavi-art? Party in your mouth.
Oh, and I say ‘flini’ because they are not technically blinis, which are a traditional Russian pancake-style snack usually made with buckwheat flour, and nor are they pancakes, or fritters, so they are faux-blini’s, and they make me smile.
Serves 4-6 | Preparation time 10 minutes | Cooking time 7-10 minutes
WHAT YOU’LL NEED
3 cups cubed and peeled potato
1 egg, lightly beaten
1 Tbsp chopped dill, or parsley
2-3 Tbsp olive oil or butter
1 Tbsp horseradish cream or dijon mustard
1/2 tub fat free cottage cheese
75g smoked salmon
S + P to taste
AND 1 tub Mediterranean Delicacies Red Cavi-Art
WHAT TO DO
1. In a large pot of salted boiling water, cook the potatoes until they are soft and can be easily pierced with a knife. Drain and set aside to cool before mashing roughly. Add in the beaten egg and herbs and mash further. The mixture should be quite light and fluffy and should hold together easily.
2. Heat about 1Tbsp oil in a non-stick frying pan over medium heat. Spoon 1 heaped Tablespoon of mixture into the pan at a time into the hot oil, roughly 4 per batch. Leave them to cook for about 4 minutes each side or until lightly golden and can be easily lifted to turn with a spatula. Use the rest of the oil as you need it. Place the cooked flinis on baking paper to drain and cool slightly.
3. Mix together the horseradish/dill and cottage cheese with a fork, then top each fritter with a dollop of this mixture, a sliver of smoked salmon and a small teaspoon of Mediterranean Delicacies Red Cavi-Art. Garnish with some extra chopped dill and add a small squeeze of lemon juice before serving.
*Note on making the pancakes: Different kinds of potatoes have different moisture levels, so if you find your pancake mixture too runny, add in some flour, a Tablespoon at a time; if too dry, add in a little milk a Tablespoon at a time, until you have the desired consistency.
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* Please note that this is the fourth of 4 sponsored articles I have done for Mediterranean Delicacies. Also, I don’t just post sponsored articles willy-nilly, however I believe that the products produced by Mediterranean Delicacies are done so with integrity, they’re delicious, and I’m proud to support their work.