Richard Corrigan serves his blini recipe with luxurious ossetra caviar and sour cream, but these rich little pancakes would make a suitably toothsome base to a wide range of canapés.
Ensuring the potato is free from lumps, add to a pan or microwave and gently warm through. Fold the warm potato and the cream cheese into the batter to combine, cover and leave to rest in the fridge for a minimum of 30 minutes
To cook the blinis, add a dash of clarified butter or vegetable oil to a non-stick pan. Place on a medium heat and add a level tablespoon of the batter to the pan for each blini. Cook until golden on the bottom, then carefully turn over and cook to achieve a uniform colour all over
clarified butter, or vegetable oil
4
Remove the blinis from the pan and place on kitchen towel to absorb any excess oil. Repeat until all of the batter has been used
5
Serve the caviar in a bowl over ice, with a quenelle of the sour cream on the side and a plate of the blinis
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
