Recipe: Richard Corrigan’s Smoked Salmon Blinis

The Irish chef served these canapés to the late Queen Elizabeth.

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Makes 20 blinis 

Ingredients

• 85g of plain flour

• 1 tsp salt

• 1 pinch of nutmeg, freshly grated

• 1 egg

• 1 egg yolk

• 150ml of milk

• 115g of mashed potato, warm

• 25g of cream cheese, preferably St Killian

• Clarified butter, or vegetable oil

• Smoked salmon, to serve 

• Lemon 

• Crème fraiche, to serve 

Instructions

• Combine the flour, salt, and nutmeg in a bowl to prepare the blinis. Incorporate the egg and egg yolk, then whisk in the milk until the mixture is homogeneous.

• Ensure the potato is devoid of lumps, then place it in a pan or microwave and slowly heat. Incorporate the warm potato and cream cheese into the batter, cover, and refrigerate for at least 30 minutes.

• To prepare the blinis, include a small amount of clarified butter or vegetable oil into a non-stick skillet. Set the heat to medium and add a level tablespoon of the batter to the pan for each blini. Cook till the underside is golden, then cautiously flip and continue cooking to attain an even coloration throughout.

• Transfer the blinis from the pan to a kitchen towel to absorb any surplus oil. Continue until the entire batter has been utilized.

• Accompany with a substantial serving of smoked salmon, half a lemon, and a spoonful of crème fraîche.