Brown butter boxty blinis
- Patrick Hanlon & Russell Alford
Save recipe
Makes 20-22
Easy
Prep: 20 mins
Cook: 1 hr and 45 mins
A star rating of 5 out of 5.1 ratingRate
loading...
Transform boxty (Irish pancakes) into blinis topped with smoked trout. Ireland meets Eastern Europe by way of Scandinavia – a perfect mash-up for Eurovision!
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Prawn & guacamole blinis
A star rating of 4.5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 medium baking potato
(about 300g)
-
50g butter
plus 2 tbsp
-
1 small, starchy potato
(about 75g), such as King Edward, coarsely grated
-
75g plain flour
-
½ tsp bicarbonate of soda
-
¼ tsp ground white pepper
-
1 egg
beaten
-
100ml buttermilk
or whole milk
-
handful of parsley
finely chopped
-
2 tbsp finely sliced chives
plus extra to serve
-
2 tsp rapeseed oil
-
150g soured cream
-
100g smoked trout
-
dill fronds
to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (22)
- kcal82
- fat6g
- saturates3g
- carbs5g
- sugars1g
- fibre0.4g
- protein2g
- salt0.3g
Ad
Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Wrap the baking potato tightly in foil and bake for 1 hr 15 mins, or for 40-50 mins at 160C in an air-fryer until tender when pierced with a knife (or microwave, without foil, for 8-10 mins). Leave to cool slightly, then halve and scoop the flesh out into a large bowl. Mash slightly. (Try our loaded potato skins recipe)
-
step 2
Melt the 50g butter in a small frying pan over a low heat and continue to cook until it has browned and smells nutty. Leave to cool.
-
step 3
Put the coarsely grated potato in a clean tea towel and squeeze out the excess liquid. Mix the grated potato into the mash, then sift in the flour, bicarb, 1/4 tsp salt and the white pepper. Stir to combine, then stir in the browned butter, egg and buttermilk to make a batter. Mix in the parsley and chives.
-
step 4
Heat the 2 tbsp butter and rapeseed oil in a frying pan over a medium heat until foaming. Reduce the heat to medium-low and spoon in tablespoons of the boxty mixture, frying for 3 mins on each side until just turned pale golden (you’ll need to do this in batches). Remove to a plate and cool.
-
step 5
Top each with the soured cream and large flakes of smoked trout, then garnish with the dill fronds and a pinch of sliced chives.
Recipe from Good Food magazine, May 2024
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...