Course 1 - Potato Blinis with Smoked Salmon
So as pancake day approached we started to think of what we would make to mark this most singularly culinary celebration. If Christmas was changed to roast turkey day, and Halloween was barn brack day, when instead of going trick or treating/giving presents everyone would be at home making cakes/turkey. It will soon be national fish and chips day too - well in May! 
We decided on a menu that encompassed a different type of pancake for each course
Starters were smoked salmon blinis
Main course was pancake cannelloni with bolognaise sauce
and ricotta and leek cannelloni with tomato sauce for the veggies
Dessert was Crepe Suzette - kaboom!
Smoked Salmon and Potato Blinis
Ingredients
6 boiled potatoes2 eggs
1/2 pint of milk
about 2 tbsps four
creme fraiche (or cream cheese)
smoked salmon
chives
The potato blinis were made by mashing about 6 boiled potatoes and combining this with 2 eggs, about 1/2 pint of milk and about 2 tbsps four. I just added things until I got the right consistency- very instinctive of me but not so good for blogging recipes! The batter should be thick in consistency, like whipped cream. I cooked them by getting a heavy frying pan really hot, smearing on some butter with a wadded up paper towel, and putting a tablespoon on the mixture at a time in the pan. I could do about 8 at a time. Cook on one side for about 3 or 4 mins, until golden brown and then flip.
We served with creme fraiche and smoked salmon but you could top with anything- I was thinking cream cheese would be nice with roasted tomatoes.
Recipes for pancake cannelloni and crepe suzette to follow before Easter I promise!
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2 comments:
How did you get them so perfectly round???
That's Rayne with her advanced spoon handling skills. If you get a good blob on a serving spoon - then drop it onto the hot pan from about a height of 3cm, then it makes a nice round all by itself. We ate the deformed ones before the guests arrived anyway!!
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