Sharing meals is something we especially love this festive season. These potato blinis are perfect as an appetizer in a menu or for a holiday brunch. You can eat them with all sorts of toppings, but we were very lucky to get a sample of Revo's vegan salmon recently. The startup uses 3-D printers to make smoked salmon from pea protein, and the results are amazing. We certainly plan to serve these blinis with vegan salmon for our New Year's brunch.
For 28 small blinis
7 oz potatoes ⅔ cup milk ½ package (3.5g) dry yeast or ¼ yeast cube (12g) 1 tsp baking powder 1 tsp salt ½ cup rice flour (or wheat flour for a non-gluten free version) ½ cup buckwheat flour ¼ tsp nutmeg ⅓ cup aquafaba
sunflower oil for frying
Revo salmon from plants or Carrot Lox vegan caviar vegan creme fraiche dill finely chopped red onion lemon
Boil potatoes, peel and press through a potato ricer into a large bowl. Allow the pressed potatoes to cool. Warm the milk slightly, stir in the yeast. Add the yeast milk, flours, baking powder, salt and nutmeg to the potatoes and mix to make a dough. If the dough is too firm, add a little more milk. The dough should resemble thick pancake batter. Let rise for 40 minutes at room temperature. Meanwhile, mix the aquafaba on high speed until stiff. After the rising time, mix the aquafaba into the batter.
Heat a little sunflower oil in a non-stick pan and add a large tablespoon per blini. Depending on the size of the pan you can fry 3-5 blinis at a time. Fry for 2 minutes per side, then keep warm in the oven or cool on kitchen paper. The blinis can be served warm or cold, topped with different toppings.