Irish Boxty Style ‘Blini’ with Cream Cheese, Smoked Salmon & Chives

INGREDIENTS

• 250g Mashed Potato
• 250g Rooster Potato, peeled and grated (raw)
• 250g Plain Flour
• 1 Tsp Baking Soda
• 300ml Buttermilk
• 6 Spring Onions, finely sliced (optional)
• 180g Cream Cheese
• 1 Lemon, zested
• ½ Small Bunch Chives or Dill, finely chopped
• 150g Smoked Salmon, Gravlax or Smoked Trout
• 1 Tsp Butter
• Sea Salt & Freshly Ground Black Pepper, to season

METHOD

1. For the boxty, combine the mashed potato, grated raw potato, flour, baking soda and spring onions in a large bowl. Gradually add the buttermilk until you have a wet, dropping consistency. Season with salt and black pepper.
2. Heat a non-stick frying pan over medium-high heat with a little butter. When foaming, spoon in heaped teaspoons of the mixture and press lightly with the back of the spoon to form small 1cm thick blinis. Alternatively, use a 4cm cutter for uniform discs.
3. Cook for 3 minutes per side until golden. Remove and allow to cool slightly on a tray.
4. In a bowl, mix the cream cheese with lemon zest, most of the chives or dill, and black pepper. Slice the salmon into strips.
5. Spread a little of the cream cheese onto each boxty blini, then top with a strip of salmon and sprinkle with the reserved herbs. Serve with lemon wedges.