Smoked Salmon Blini canale recipe by Rachel Green for The Lincolnshire Kitchen

Grimsby Smoked Salmon Blinis
This smoky yet creamy canapé, with a quick, sharp taste, is bound to impress your party and dinner guests.
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2345 calories
155 g
805 g
119 g
172 g
58 g
1411 g
2913 g
15 g
0 g
48 g
Nutrition Facts
Serving Size
1411g
Amount Per Serving
Calories 2345
Calories from Fat 1049
% Daily Value *
Total Fat 119g
182%
Saturated Fat 58g
288%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 34g
Cholesterol 805mg
268%
Sodium 2913mg
121%
Total Carbohydrates 155g
52%
Dietary Fiber 11g
44%
Sugars 15g
Protein 172g
Vitamin A
62%
Vitamin C
58%
Calcium
69%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g potato, cold plain, mashed
  2. 1 large egg
  3. 60g plain flour
  4. 100ml double cream
  5. Sea salt and black pepper
  6. Butter and vegetable oil for frying
  7. 400g smoked salmon
  8. 200g tub sour cream
  9. 1 jar Beetroot relish or chutney
Instructions
  1. Mix together the mashed potato, egg and flour until smooth and fold in double cream until well mixed. Then divide the mixture into patties.
  2. Heat enough butter and oil to cover the bottom of a heavy-based frying pan and fry the patties for 1 to 2 minutes on a moderate heat until the blinis are golden brown. Turn and cook for a further 1 to 2 minutes until the blinis are firm to touch in the centre.
  3. Top each blini with a small piece of smoked salmon, some sour cream and a little beetroot relish or chutney. Season with sea salt and black pepper and serve.
beta
calories
2345
fat
119g
protein
172g
carbs
155g
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