for 12 pieces

Cooking the potatoes

100 g	mealy potatoes
	salted water, boiling
2	carrot, finely grated
½ dl	milk
2	fresh egg yolks
¾ tsp	salt

Blinis

100 g	white flour
a little	nutmeg
½ parcel	dry yeast
2	fresh egg whites
1 pinch	salt
	clarified butter for frying

Carrot salad

1 tbsp	olive oil
1 tbsp	white wine vinegar
	salt and pepper to taste
2	carrot
2 tbsp	chervil, torn
1 tbsp	dill, torn into pieces

How it's done

Cooking the potatoes

Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Peel the potatoes, crush them using a potato masher or a fork. Mix in the carrots, milk and egg yolks, season with salt.

Blinis

Mix the flour, nutmeg and yeast and stir into the carrot mixture. Cover the batter and leave to stand for approx. 30 mins. Beat the egg white with the salt until stiff, carefully fold into the batter. Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1 tbsp of batter per blini (approx. 4 cm in diameter), fry for approx. 3 mins. on each side, keep warm.

Carrot salad

Combine the oil and vinegar, season. Using a peeler, peel the carrots, mix into the sauce with the herbs. Serve the salad on top of the blinis.

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