Trout blinis

Trout blinis

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  • 8
  • Easy
  • 10 minutes
  • 20 minutes
  • Woolworths Vergelegen Sauvignon Blanc 2016


  • 6 Woolworths Mediterranean potatoes, peeled and roughly chopped
  • Sea salt, to taste
  • 3 T cake flour
  • 1 free-range egg, beaten
  • 2 T cream
  • 3 T canola oil
  • 150 g crème fraîche
  • Lime wedges, for serving
  • Woolworths edible gold stars, for sprinkling

Cooking Instructions

Cook the potatoes in boiling, salted water until tender, then drain and mash until smooth. Season to taste with salt.
Add the flour, egg and cream and mix well to combine. Shape the mixture into small patties and gently fry in the canola oil in a non-stick pan until golden on both sides.

To serve, spread a dollop of crème fraîche onto each blini, top with thinly sliced trout and a squeeze of lime juice and sprinkle with gold stars.

Discover more starters and light-meal recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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