FOR THE BLINIS
- 2 cups mashed cooked potatoes
- 1/3 cup of flour
- 1 tsp baking powder
- 3 egg yolks
- 3 egg whites
- Salt and pepper to taste
- 3 tbsp sun flower oil
FOR THE TOPPING:
- 100 grams of cream cheese
- 1 tbsp fresh cilantro, finely chopped
- 2 tbsp fine chopped ciboulette
- 1/2 cup capers
- 400 grams of skinless Chilean salmon fillet
- Juice of 1 lemon
- Coarse sea salt to taste
- Whole black pepper, finely grounded
In a bowl, mix the flour with the baking powder and add the mashed potatoes and egg yolks.
Add salt and pepper.
Beat the egg whites into soft peaks and fold into to the previous mixture.
In a medium to large skillet, heat the oil and add a small mound of the mixture to form the blinis or mini pancakes.
Cook one minute on each side and transfer to a plate covered with absorbent paper.
Split the salmon fillet into thin strips.
In a bowl, combine the salmon with lemon juice, coarse salt and freshly ground pepper.
Combine the cream cheese with cilantro and spread the topping on the blinis, then cover it with the salmon strips, some capers and sprinkle with chopped ciboulette.
Serve as an appetizer with a very cold sparkling wine.
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