Blinis with Avocado and Salmon Roe

Preparation is easy

Preparation time is 45 minutes

Yield: 12 servings

Ingredients

• 1 pound Yukon Gold potatoes (450 grams)
• 2 tablespoons flour (30 millilitres)
• 2 to 3 tablespoons crème fraiche (30 to 45 millilitres)
• 2 large eggs
• 1 large egg yolk
• salt and black pepper
• 2 avocadoes
• 1 lime
• 2 tablespoons mango chutney (30 millilitres)
• 1 small red onion, diced
• 3 tablespoons salmon roe (45 millilitres)

Directions

1. Place the potatoes in a saucepan and cover with cold water. Bring to a boil over a high heat, reduce the heat and simmer until the potatoes are tender. Drain and peel the potatoes and pass them through a fine sieve or tamis (or put them in the food processor) so that they are smooth. Weigh out 9 ounces of pureed potatoes and put them in a bowl.
2. Whisk the flour into the warm potatoes and then add 2 tablespoons of the crème fraiche.
3. Add one egg and whisk until the batter is smooth, add the second egg and then add the yolk.
4. Lift some of the batter on the whisk and let if fall. It should do so in a thick stream and hold its shape when it hits the bowl. If it is too thick, add a little more creme fraiche.
5. Season with salt and pepper.
6. Heat a large non-stick frying pan. Spoon a large teaspoon of batter on to the pan and allow to cook until browned on the bottom, about 1 minute.
7. Flip and cook on the reverse. It should be evenly browned with a small ring of white around the edges.
8. Keep the blinis warm on a tray in the oven while baking the remainder.
9. While the blinis are cooking, dice the avocado.
10. Sprinkle lime juice over the top and toss it gently in the mango chutney.
11. Finely dice the red onion and add it to the avocado.
12. Put a small amount of avocado on top of each blini and top with salmon roe.