Potato Blinis with Smoked Salmon and Yogurt




  • 200g potatoes, peeled and roughly chopped
  • 30 ml milk
  • 50g wholemeal self-raising flour
  • 3 eggs, separated
  • 2 tbsp natural yogurt, plus extra for topping
  • A handful of finely sliced spring onion, plus extra for topping
  • 5 slices of smoked salmon, cut into thin strips, for topping
  • Salt and pepper
  • Olive oil
  • Lemon wedges, to serve


Boil the potatoes in a pot of salted boiling water for around 15 minutes or until tender. Drain and add to a mixing bowl with the milk and mash well. Allow to cool slightly.

Beat in the flour, egg yolks, yogurt and spring onions, then season with salt and pepper. In a separate bowl, whisk the egg whites until stiff. Carefully fold the egg whites into the potato mixture.

Heat a small amount of oil in a large frying pan over a medium-high heat and add 4-5 separate tablespoons of the potato mixture. Fry for a couple of minutes until set, then flip over and cook for another minute or two until slightly browed on both sides. Transfer to a cooling rack and continue process until all the mixture has been used.

To serve, top blinis with smoked salmon, a dollop of yogurt, extra spring onion and a crack of black pepper. Serve with lemon wedges if desired.

Makes around 20 blinis.

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