Sweet Potato Blinis With Cured Salmon, Creme Fraiche, Cavia

Recipe Ingredients

2 cups	474ml	Sweet potatoes - peeled, and (large)
		Cut into 2" pieces
2 tablespoons	30ml	Honey
4 tablespoons	60ml	Unsalted butter - softened, plus
2 oz	56g	Unsalted butter
1 cup	237ml	Milk
2 cups	396g / 13oz	Eggs - lightly beaten (large)
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 cup	59ml	Creme fraiche
2 oz	56g	Caviar - your choice
1/2 lb	227g / 8oz	Gravlax or other cured salmon - sliced thinly
		Dill sprigs - for garnish

Recipe Instructions

Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork.

Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill.

In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.

Melt the remaining butter and reserve.

Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side.

Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree oven for 5 minutes before serving.

To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B74) - from the TV FOOD NETWORK

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