Boxty blinis with smoked salmon and parsley sauce

Boxty blini with smoked salmon and parsley sauceUntil this weekend, I didn’t know what boxty was. When I learned how many different variations there were of what used to be an Irish peasant food but which can now, depending on how you dress it up, turn gourmet, I couldn’t decide what I most wanted to make. So I made three different versions: boxty pancakes, boxty blinis, and boiled boxty. I liked them all but this one, with the addition of non-traditional Parmesan and chives, might be my personal favourite. We had it for Sunday lunch and I can hardly imagine a more perfect lunch/brunch food, though I would happily eat it for supper too.

Boxty blinis with smoked salmonBoxty blinis with smoked salmon and parsley sauce

  • 1 1/2 cups grated potato, wrung out and packed (see instruction 1)
  • 2 cups leftover mashed potato
  • 3/4 cup gluten-free flour mix (I used Dove’s Farm plain white flour)
  • 1 cup almond milk, lactose-free milk or regular milk (if lactose isn’t a concern)
  • 1 egg, beaten
  • Small bunch chives, finely chopped
  • 1/4-1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Smoked salmon
  • Parsley sauce
  • Sour cream, optional
  1. Boxty blini batterGrate raw potato and wrap the result in a clean tea towel. Wring out as much excess fluid as you can. (For picture and a little more information, see my boxty pancakes recipe.)
  2. In a large bowl, mix together grated potato, mashed potato, gluten-free flour, chives, Parmesan, salt and pepper.
  3. Boxty blinis cooking in frying panAdd milk/milk substitute and egg. Mix well until well incorporated.
  4. Spray frying pan with cooking spray and heat to medium. Use 2-3 heaping tablespoons of batter for each blini and spread out slightly so you get a thick pancake.
  5. Boxty blinis cooked in frying panFry for a few minutes. When first side is golden brown, flip over and brown the other side.
  6. Put one generous slice of smoked salmon on top of each blini and serve with parsley sauce or sour cream. (My four-year-old was suspicious of the green bits in the parsley sauce so she preferred hers with just a dollop of sour cream.)

Boxty blini with smoked salmon and sour cream

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2 thoughts on “Boxty blinis with smoked salmon and parsley sauce

  1. Pingback: Fingerfood aus ganz Europa - La Belle Assiette - Blog

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