RECIPE

INGREDIENTS

• 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

METHOD

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.