Jersey Royal Potato Blini with Smoked Salmon and Dill Crème Fraîche

Delicate and flavorful blini made with Jersey Royal potatoes, perfect for a light breakfast or brunch, topped with smoked salmon and a refreshing dill crème fraîche showcasing Jersey's local ingredients.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

5 items

Cost

£3.48/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Peeled and cooked until tender)

£2.50

120mlJersey Milk(Full fat for richness)

£0.35

2Eggs(Large, free-range)

£0.70

100gPlain Flour(All-purpose flour)

£0.10

1tspBaking Powder

£0.05

25gJersey Butter(Melted, plus extra for greasing)

£0.40

0.5tspSalt(To taste)

£0.01

PinchBlack Pepper(Freshly ground, to taste)

£0.01

200gSmoked Salmon(Sliced)

£6.00

150mlCrème Fraîche(Full fat)

£1.20

2tbspFresh Dill(Finely chopped)

£0.75

0.5Lemon(Juice and zest)

£0.35

1tbspChives(Finely chopped, for garnish (optional))

£0.50

50gLocal Seasonal Greens(Watercress or baby spinach, for serving (optional))

£1.00

Total Cost

£13.92

£3.48 per serving

Instructions

1.
Boil the Jersey Royal potatoes until tender. Drain well and mash thoroughly while still hot.
2.
In a large bowl, whisk together the mashed potatoes, Jersey milk, eggs, melted Jersey butter, flour, baking powder, salt, and pepper until a smooth batter forms. Let the batter rest for 10 minutes.
3.
While the batter rests, prepare the dill crème fraîche: In a small bowl, combine the crème fraîche, chopped dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Mix well and set aside.
4.
Heat a lightly greased non-stick frying pan or griddle over medium heat. For the batter, use the back of a spoon and gently test if the surface is hot enough. Drop spoonfuls of batter onto the hot pan, creating small blini (approximately 5-7cm in diameter).
5.
Cook the blini for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.
6.
Repeat with the remaining batter, adding more butter to the pan as needed to prevent sticking.
7.
To serve, arrange the blini on a plate. Top each blini with a generous dollop of dill crème fraîche and a slice of smoked salmon. Garnish with fresh chives (if using) and a side of local seasonal greens (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (312g)

675 kcal / 2824 kJ

Carbs

35g

13% of RDA

Fat

44g

63% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For extra flavor, you can add a small amount of grated Jersey cheese (e.g., cheddar or brie) to the batter.

If the batter is too thick, add a little more milk until it reaches the desired consistency. If it's too thin, add a little more flour.

Keep the cooked blini warm in a low oven (around 100°C) until ready to serve.

Feel free to adjust the amount of dill and lemon in the crème fraîche to your preference.

Cooking Equipment

Large Bowl

Grater

Non-stick frying pan or griddle

Whisk

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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