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Irish Boxty Style “Blini” with Cream Cheese, Smoked Salmon & Chives | DonalSkehan.com
  • christmas

Irish Boxty Style “Blini” with Cream Cheese, Smoked Salmon & Chives

December 05

The boxty can be made in advance and stored in a container in layers of kitchen paper. Revive in the oven or dare I suggest the air-fryer and they will crisp up and warm through ready to be adorned with their savoury toppings.

  • serves Serves 6
  • time 30mins

Method

  1. 1. For the boxty, put the mashed potato, raw grated potato, flour, baking soda and spring onions in a large mixing bowl and mix until evenly combined. Add the milk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.
  2. 2. Heat a non-stick frying pan over a medium-high heat with a little butter. When the butter begins to foam, spoon heaped teaspoons of the boxty into the pan and press them down lightly with the back of the spoon to make small 1 cm thick ‘blini’s’. Alternatively, use a small 4 cm round cutter and place this in the pan then spoon in the mixture to make a round disk.
  3. 3. Cook on a medium heat each side for 3 mins. Remove from the pan and set aside on a tray to cool a little.
  4. 4. In a bowl, beat together the cream cheese, lemon zest, most of the chives or dill and some black pepper. Slice the salmon into strips. Spread a little of the cream cheese on to each blini and top with a bundled up strip of smoked salmon and any reserved herbs. Serve with lemon wedges to squeeze over.

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Ingredients

9oz mashed potato

9oz peeled, grated, raw rooster potato

9oz plain flour

1 tsp baking soda

6.5fl oz buttermilk

6 spring onions, finely sliced (optional)

180g cream cheese

1 lemon, zested

½ small bunch chives or dill, finely chopped

5oz smoked salmon, gravlax or smoked trout

1 tsp butter

Sea salt & freshly ground black pepper, to season

250g mashed potato

250g peeled, grated, raw rooster potato

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