Potato blinis with sour cream and algae pearls
Blinis are small, canapé-size pancakes made from wheat or buckwheat, and are very popular in Eastern Europe. Our version is savoury and rich, made with potatoes and topped with sour cream, and of course our delicate and delicious algae pearls. This dish makes a great appetizer at a party, and they taste so good that you might just want to eat them for your main course too!
Ingredients:
700g baking potatoes
100ml whole milk
300g sour cream
50g plain flour
1/2 tsp baking powder
2 egg yolks
1 egg
3 tbsp vegetable oil
Salt
Pepper
50g algae pearls
Directions:
1)
Preheat the oven to 190°C. Wash potatoes, dry them and roast with skin on for approximately 35min, check with fork if tender inside, before taking them out. Cut the baked potatoes in half and allow to cool.
2)
Scoop out the potato from the skins, you should have around 400g.
3)
Combine potatoes, milk and half of the sour cream with the eggs. Blend for few seconds, being careful not to overwork mixture and make it runny. Add the flour and baking soda, salt and pepper to taste, then gently fold in with a spatula.
4)
Heat the frying pan with vegetable oil to medium-high heat. When hot, spoon a tablespoon of batter into the pan, and fry on both sides until golden (should be around two minutes on each side).
5)
Serve the blinis with the remaining sour cream and a spoonful of algae pearls, as pictured.
