- 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
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.