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Trout blinis

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Trout blinis

20 minutes

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Trout blinis

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6 Woolworths Mediterranean potatoes, peeled and roughly chopped
Sea salt, to taste
3 T cake flour
1 free-range egg, beaten
2 T cream
3 T canola oil
150 g crème fraîche
Lime wedges, for serving
Woolworths edible gold stars, for sprinkling

Method

Cook the potatoes in boiling, salted water until tender, then drain and mash until smooth. Season to taste with salt.
Add the flour, egg and cream and mix well to combine. Shape the mixture into small patties and gently fry in the canola oil in a non-stick pan until golden on both sides.
To serve, spread a dollop of crème fraîche onto each blini, top with thinly sliced trout and a squeeze of lime juice and sprinkle with gold stars.

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