Nigellas cheats potato pancakes.

Traditionally Blinis are made with buckwheat and potatoe.  These ones are made with normal flour, and instant potato flakes known in Sydney as Deb.  Not something I usually have in the kitchen, but for these I make an exception.  

You could substitute some of the flour for wholemeal flour, it will give this a more nutty flavour.  Do not add any salt as the instant potato will have plenty in it already.  Just sample the first one you make to check the seasoning.  Make sure you chop the spring onions very finely, and don't forget the lemon juice!  Take care not to make these too large if you want them for starters, and when you flip them, press them down so that they are not too thick.

As for toppings, well I use the traditional sour cream, smoked salmon and capers with a little dill and lemon to garnish.  Cream cheese also works well, and you can also add little slice of red onion if you fancy.  Otherwise go for it!

 

Pate for a dinner party

I found this recipie many years ago, and have made it for lots dinner parties as an entree back in the 1970's.  I make it in little pots, one for each person, and serve it with little triangles of toast.  It is a very simple, old school recipie, and I think it came from a french cook book I had.

You can sprinkle each pot with thyme and seal with clarified butter for a very professional look.  You can also serve this with toasted french bread and onion jam.