vrijdag 22 november 2013

Smoked salmon + Sweet potato/brown butter blinis, with avocado sour cream (Kopie)


makes ~20-25 silver dollar blinis

for blinis:
2 medium-sized sweet potatoes, about 8 oz. total
8 oz. whole milk
2 eggs
2 oz. (1/2 stick) brown butter, melted (for directions on making brown butter, see here.)
8 oz. flour
2 tspn baking powder
1 1/2 tspn salt

1. Preheat oven to 375 degrees F.
2. Wrap the sweet potatoes in foil and bake in the oven for about an hour to an hour and a half, until they release caramelized juices and are soft when poked with a fork.
3. Remove the potatoes from the oven and let cool.
4. Discard the skins from the potatoes and mash the insides until a paste forms. You should have about 8 oz. of sweet potato paste. If more, set aside the extra for later use.
5. Add the sweet potato mash, milk, eggs, and melted brown butter to a bowl and whisk thoroughly.
6. Add the dry ingredients. Mix until smooth. (If the batter is too thick, thin it with a little splash of milk.)
7. Oil lightly a medium hot skillet and cook the blinis.

If you are waiting to serve the blinis, cool the blinis by spreading them out in a single layer. Then, pack them away carefully, layering each layer of blinis with parchment paper in between in an airtight container. Otherwise, the blinis will get too soggy! These are best enjoyed day-of, so for best results, make them as close to serving time as possible and do not refrigerate them.

for avocado sour cream:
16 oz. sour cream
1 ripe large avocado
juice of 1/2 a lemon

1. In a bowl, mash up the avocado with the sour cream until thoroughly combined.
2. Add the lemon juice and mix thoroughly.


smoked salmon
chives, cut into 2-3 inch pieces

1. To serve, pipe a generous dollop of the avocado sour cream on top of each blini.
2. Top with a piece of smoked salmon and 2-3 pieces of chives.


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