Potato Blini with Salsa Cruda

makes 25


For the Blinis

  • 200g maris piper potatoes, peeled
  • 110g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp finely grated lemon rind
  • 180ml milk
  • 1 egg
  • 100g butter, melted

For the Salsa

  • 60ml lemon juice
  • 60ml olive oil
  • 1 clove garlic, crushed
  • 2 medium tomatoes (380g) deseeded, chopped finely
  • 6 tbsp fresh flat-leaf parsley, chopped finely
  • 1 small red onion (100g), chopped finely
  • 1 small avocado (200g), chopped finely
  • 1 tbsp rinsed, drained capers

For the Horseradish topping

  • 1 tsp creamed horseradish sauce
  • 80g soured cream
  • ¼ tsp sweet paprika


  1. Boil, steam or microwave potatoes until tender and then drain. Mash in a large bowl stir in sifted flour and soda. 
  2. Make a well in the centre of potato mixture. Pour in combined rind, milk and egg, stirring until batter is smooth. Cover and stand for 10 minutes.
  3. Make salsa cruda by combining ingredients in a medium bowl.
  4. Make horseradish topping by combining ingredients in a small bowl.
  5. Heat a large frying pan brush lightly with a little of the butter. Cook tablespoons of the batter in five batches (brush pan with butter between each), until browned both sides. 
  6. Transfer blini to wire rack to cool. Top blini with horseradish topping and salsa cruda and serve.