Brown butter boxty blinis

• baking potato↗1 medium

  (about 300 g)

• butter↗50g g

  plus 2 tbsp

• starchy potato↗1 small,

  (about 75 g), e.g., King Edward, coarsely grated

• all‑purpose flour↗75g g
• baking soda↗½ tsp tsp
• ground white pepper↗¼ tsp tsp
• egg↗1

  beaten

• buttermilk↗100ml ml

  or whole milk

• parsley↗жменька pinch

  finely chopped

• chives2 tbsp tbsp

  plus extra for garnish

• rapeseed oil↗2 tsp tsp
• sour cream↗150g g
• smoked trout↗100g g
• dill sprigs↗

  for garnish (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection (gas 4). Wrap the baked potato tightly in foil and bake for 1 h 15 min, or 40–50 min at 160 °C in an air‑fryer, until soft when pierced with a knife (or microwave without foil for 8–10 min). Let cool slightly, then cut in half and scoop out the flesh into a large bowl. Mash a little. (Try our stuffed potato skins recipe)

2. 2

   Melt 50 g of butter in a small pan over low heat and cook until it browns and develops a nutty aroma. Let it cool.

3. 3

   Place the coarsely grated potato in a clean kitchen towel and squeeze out excess liquid. Add the grated potato to the mash, then sift in the flour, baking soda, ¼ tsp salt and white pepper. Mix, then add the browned butter, egg and buttermilk to form a batter. Stir in parsley and chives.

4. 4

   Heat 2 tbsp of butter and rapeseed oil in a skillet over medium heat until foam appears. Reduce heat to medium‑low and spoon tablespoonfuls of the boxty mixture onto the pan, cooking 3 min per side until pale‑golden (cook in batches). Transfer to a plate and cool.

5. 5

   Top each blini with sour cream and large slices of smoked trout, garnish with dill sprigs and a pinch of chopped chives.